Baked Chicken & Caramelised Cherry Tomato Risotto

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and chicken thigh and cook for 4-5 minutes, or until the chicken is golden. Add the garlic, lemon zest and arborio rice and cook, stirring, for 1 minute or until fragrant. Add the water and the salt and crumble in the chicken stock cubes. Bring to the boil.

Transfer the risotto to a large baking dish. Cover tightly with foil and bake for 24-28 minutes, or until the liquid has absorbed and the rice is ‘al dente’. Halfway through cooking, stir through a splash of water.

While the risotto is baking, place the cherry tomatoes on an oven tray lined with baking paper. Add the balsamic vinegar, brown sugar and 1 tbs of olive oil. Toss to coat. Roast for 20-25 minutes or until blistered and caramelised.

Remove the risotto from the oven and stir through the baby spinach leaves, butter, grated Parmesan cheese and roasted cherry tomatoes. Tear in the basil leaves (reserve some whole leaves for garnish!). Squeeze over the juice from 1/2 the lemon wedges. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste and season again with more lemon juice, salt or pepper if you like!