Mediterranean Chicken Breast over Roasted Carrot Risotto

Deglaze with the white wine vinegar, then pour in a third of the stock. Allow the stock to slowly incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.

Meanwhile, cut the carrot into crescents and transfer to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Drizzle with the honey, then roast in the oven for 15 - 20 minutes. Meanwhile, chop the parsley and quarter the lemon. Discard the stalks of the rest of the lemon thyme.

Heat a clean frying pan over high heat and toast the shaved almonds until golden brown. Remove from the pan and set aside. Melt a small knob of butter in the same pan over medium-high heat and fry the chicken for 2 minutes per side. Reduce the heat and fry for a further 4 minutes per side or until done.

Transfer half of the roasted carrots to a blender (or to a tall container, if using an immersion blender). Add the water for sauce (see pantry for amount). Blend until smooth, then transfer this to the risotto and mix well to combine. When the risotto is done, remove the lemon thyme springs and discard.