Baked Chicken Risotto

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and chicken and cook until the chicken is golden, 4-5 minutes. Add the garlic, lemon zest and arborio rice and cook, stirring, until fragrant, 1 minute. Add the water, the salt and crumbled chicken stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to the boil and cook, stirring, until combined, 2 minutes.

Transfer the risotto into a medium baking dish. Cover tightly with foil and bake for 12 minutes. Remove the dish from the oven and stir through a splash of water. Re-cover with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 12-14 minutes.

While the risotto is baking, place the cherry tomatoes on an oven tray lined with baking paper. Add the balsamic vinegar, brown sugar and a generous drizzle of olive oil and toss to coat. Roast until tender and caramelised, 18-20 minutes.

While the risotto is baking, pick and thinly slice the basil leaves. Remove the baking dish from the oven and stir through the butter and grated Parmesan cheese until melted. Stir in the basil and baby spinach leaves until just wilted. Add the caramelised cherry tomatoes and a squeeze of lemon juice and stir to combine. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so add more lemon juice, salt or pepper if you think it needs it!