Chicken and Parsnip Risotto with Crispy Sage

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel and finely chop the onion and garlic. Peel and grate the parsnip.

In a small bowl, mix together half of the honey and balsamic vinegar. Brush the mixture in the chicken and set aside in the fridge.

In a saucepan, melt the butter over medium heat and add the onion and garlic.

Add the parsnip and cook until the vegetables are softened and coloured slightly.

Add the risotto rice and cook slightly until it becomes translucent. Add the stock* gradually and stir each time until the stock disappears.

Continue to do this until all of the stock is used and the rice is tender but still slightly firm (20-25mins).

In a frying pan, heat the oil in a pan over medium heat. Add the sage to the pan and fry until crisp.

Remove the sage from the pan and place on paper towel to drain.

Place the chicken in the pan and cook until caramelised on the outside and cooked through. When cooked, remove the chicken from the pan and slice.

Stir the remaining honey and vinegar through the risotto.

Distribute the risotto among serving bowls and serve along side the chicken. Serve garnished with the crispy sage.