Recipe: Mustard Chicken with Portobello, Spinach & Parmesan Risotto

MUSTARD CHICKEN WITH PORTOBELLO, SPINACH AND PARMESAN RISOTTO
Ready in: 40 minutes
Prep: 15 minutes
Cook: 25
Serves: 2–3

Mushroom broth
1 Portobello mushroom, thinly sliced (from a 250g punnet)
2 sprigs thyme 
1 teaspoon salt 

Mustard chicken 
300g skinless, boneless chicken breast 
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard
1 teaspoon vinegar (e.g. white wine, cider)

Portobello, spinach and parmesan risotto 
1 tablespoon butter
1 tablespoon olive oil
½ red onion, finely diced
1 clove garlic, minced
½ leek, white and pale green part only, thinly sliced
Remaining punnet of Portobello mushrooms, thinly sliced
1 teaspoon finely chopped thyme leaves 
1 teaspoon salt
1 cup arborio risotto rice
¼ cup red wine or chicken stock
3 cups reserved mushroom broth
¼-½ cup finely grated parmesan cheese
Zest and juice ½ lemon
1-2 handfuls baby spinach leaves

from
http://www.stuff.co.nz/life-style/food-wine/recipes/96055483/Recipe-Mustard-Chicken-with-Portobello-Spinach-Parmesan-Risotto