1. Place the chicken breasts in a large heavy-based frying pan and cover with the cider and stock. 
2. Bring to the boil, then reduce heat and simmer for 10 minutes. 
3. Remove the chicken from the pan and rest in a dish with a little of the cider stock.
4. Blanch the beans and the asparagus in some lightly salted boiling water and refresh in an ice bath.
5. Saute the onion and the garlic together in a large frying pan. Add the rice and cook for two minutes while stirring. 
6. Gradually add the cider stock, a little at a time until the rice is al dente.
7. Stir in the butter and the grated parmesan. Add the blanched vegetables and the watercress and stir to combine.
8. Slice the poached chicken into strips and carefully mix into the risotto.
9. Serve with some shaved parmesan and a drizzle of avocado oil.

Chef's tip

Get your hands on a quality Arborio rice and a great, aged parmesan. It’ll make the world of difference to your risotto. The second secret? Serve it fast. Don’t have your risotto sitting and waiting for your guests – actually start making it when they sit down at the table. It only takes 10 minutes!