Chicken and Spring Vegetable Risotto

Ingredients

• 2 chicken breasts, approx 140g each (sliced)
• 200 g arborio rice (rinsed under cold water)
• 1 leek (trimmed and thinly sliced)
• 1 onion (peeled and thinly sliced)
• 1 clove garlic (peeled and minced)
• 250 g spring greens (washed and chopped)
• 5 spring onions (chopped)
• 1 chicken stock pot
• 1 l boiling water
• 3 sprigs fresh thyme
• salt
• pepper
• low calorie cooking spray
• fresh basil leaves (optional)