Lemon Poached Chicken with Silverbeet Risotto and Herb Dressing

For the Risotto
Heat stock in a saucepan or microwave. Reduce the heat and maintain at a simmer. Heat the olive oil and half the butter in a large heavy-based frying pan over moderate heat. When the butter has melted, add the leek and fry for a minute or two without browning. Add the garlic and cook, stirring frequently, for a minute more. Add the rice and stir well to coat with the oil and butter (it will take on a glassy appearance). Add the wine and stir until it has evaporated.

Reduce the heat to low and add one ladleful of hot stock. Stir constantly until the liquid is completely absorbed. Keep adding the stock, a ladleful at a time, stirring and waiting until it has been completely absorbed by the rice before adding the next ladle. Keep it cooking at a low simmer. After about 15 minutes taste a few grains of rice: it should be tender, not soft, yet still a little firm to the bite. It will probably take around 20–25 minutes to reach this point. When the risotto is ready it should still be a little liquid, not dry like fried rice. Taste for salt and pepper and stir through with remaining butter.

For the poached chicken
Meanwhile, place consommé, thyme, garlic, lemon rind and salt and pepper in a large saucepan. Add chicken and top up with water to cover. Stir.  Bring to the boil then reduce heat to medium and poach the chicken for 15 minutes or until cooked through.  Remove chicken from liquid, reserving liquid.

For the herbed dressing
Pound herbs in a mortar and pestle until broken up. Add olives and lemon zest pound some more. Mix through olive oil and verjuice, then lightly crush tomatoes and mix to combine.

To serve
Ladle lemon poached chicken with silverbeet risotto into a serving bowl. Cut chicken into strips or medallions and toss through herbed dressing. Place on top of risotto.