Double Tom Yum Chicken Risotto

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. (Cook in batches if your pan is getting crowded.)

TIP: The chicken will continue cooking in Step 3!

• Reduce heat to medium-high and add an extra drizzle of olive oil to the pan. • Add tom yum paste, risotto-style rice, coconut milk, the water and chicken-style stock powder to the pan. Bring to the boil and cook, stirring, until combined, 2 minutes.

• Transfer risotto to a large baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. Season to taste.

TIP: Stir through a splash of water to loosen risotto if needed.

• When risotto has 5 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook zucchini and carrot, until tender, 4-5 minutes. • Remove risotto from the oven. Stir through the soy sauce and a squeeze of lime juice. Add carrot, zucchini and baby spinach leaves, stirring until wilted, 1 minute.