Easy Chicken & Veggie Risotto

• Add arborio rice, garlic paste and Aussie spice blend to the frying pan and cook, stirring, until fragrant, 1 minute. Remove from the heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people) and chicken stock pot. Stir to combine, then transfer the risotto mixture to a baking dish. • Cover tightly with foil and bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes.

• When the risotto is done, stir through baby spinach leaves and the butter. Season to taste.

TIP: If the rice is dry, add a splash of water and stir through.