Place the chicken breast in a previous oil oven tray,squeeze the whole lemon into the chicken breast, put some salt and pepper to your taste,turn the oven at 200c -250c x 25 - 30 min.

Meanwhile chop the zucchini in little bite pieces, place a side. Chop the green part of the spring onions as well, wash the spinach if needed,now you are ready to start.

Place your saucepan in a medium-high fire, put the olive oil, the zucchini and the Spring onions,till the zucchini start to gold/soften, then put the rice to toast with the vegetables for 2 minutes, then add the stock cube, stir up and add 1 cup of hot water, wait till that water almost evaporates then add 1 more cup of water. Like this till the rice tenders(in between 10-15 min) add the table spoon of lactose free butter,cheese salt & pepper. Also add the aromatic herbs I choose just parsley.

After having a try check your chicken, if needs more time but your Risotto is ready;you can just put your risotto a side of the heat while your chicken finish but it should be around the same time.

Now your chicken is ready so you can finish your Risotto by placing it in top of the hob again and putting the last ingredient "spinach", stir and after 2 minutes dinner is ready.