If you can’t find pea vines, watercress makes a great substitute. You can also substitute thick green onions or leeks for the spring onions if necessary.

Serves 4

Juice of 1/2 lemon
1/4 cup extra virgin olive oil
1 clove garlic, minced
4 pieces chicken breast, boneless, skin on
4 spring onions, sliced in half
2 cups risotto (Arborio)
4 cups water
2 cups English peas, shucked and blanched
4 cups pea vines, picked leaves only
1/4 cups chopped parsley
1 teaspoon minced garlic
1 shallot, minced
1/4 cup Parmigiano-Reggiano, grated
1/2 cup white wine
1/4 cup unsalted butter
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees.
In a small bowl, whisk together lemon juice, olive oil, salt and pepper and garlic. Place chicken breasts in a small baking dish or a large zipper bag. Add the lemon mixture and coat the chicken thoroughly. Set aside.

Cut the onions in half lengthwise and roast in the oven flat side down with a little olive oil, salt and pepper for 20 minutes, until tender. Remove from the oven and set aside. Turn off the oven.

Put one tablespoon of olive oil in a sauté pan, add garlic and shallot, and cook until soft. Add white wine and cook down until the pan is almost dry. Add the risotto. Stir constantly while adding 1/4 cup cold water, letting it absorb into the rice each time before adding the next 1/4 cup. This should take about 15 minutes. The rice should be creamy and cooked through.

While the rice is cooking, heat a bit of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Place the breasts skin side down in the pan. Do not crowd the pan—use two pans if necessary. Cook for about 3 to 5 minutes per side, or until the juices run clear. Remove from the pan and let rest 5 minutes.

Add the English peas, pea vines, chopped parsley, cheese, butter, salt, pepper and roasted spring onions to the risotto. Remove from heat, cover and let sit for 2 to 3 minutes.

To plate, spoon the risotto onto the plate or use a ring mold to create a small round. Sprinkle the chicken breast with a bit of salt and ground pepper, and thinly slice crosswise, against the grain, and place around the risotto. Top with a garnish of pea vines.