Garlicky Chicken, Bacon & Sweet Potato Risotto

• Meanwhile, roughly chop silverbeet. • Finely chop brown onion and garlic. • Cut chicken breast into 2cm chunks.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and onion, breaking up bacon with a spoon, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add the water, the remaining garlic & herb seasoning and arborio rice. Bring to the boil, then remove pan from heat.

• Transfer risotto mixture to a baking dish. Cover tightly with foil . Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • Meanwhile, roughly chop walnuts. Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre. TIP: Chicken is cooked through when it's no longer pink inside.

• When risotto is ready, stir in cooked chicken, baby spinach leaves, the butter and Parmesan cheese. • Gently stir in roasted sweet potato and tomatoes. Season to taste.

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