Double Zesty Chicken & Mushroom Baked Risotto

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, until browned and softened, 6-8 minutes. Season and transfer to a bowl. • Return frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, in batches, until browned and cooked through, 5-6 minutes.

• To pan with chicken, return mushrooms and add lemon pepper seasoning and Nan's special seasoning, tossing until fragrant, 1 minute. • Add arborio rice and the water. Bring to the boil, then transfer risotto mixture to a medium baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

• Meanwhile, thinly slice pear into wedges. • In a large bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear and toss to combine.

• Remove risotto from oven and stir through the butter and Parmesan cheese. • Stir through a splash of water to loosen risotto if needed. Season to taste.