Chicken, Basil Pesto & Veggie Risotto

• In a large frying pan, heat half the butter with a 
drizzle of olive oil over medium-high heat.
• Cook onion, stirring, until softened, 5 minutes.
• Add garlic and thyme and cook until fragrant, 
1 minute.
• Add risotto-style rice, stirring to coat. 
• Add the water and vegetable stock. Bring to 
the boil. 

• Transfer risotto mixture to a baking dish. Cover tightly with foil, then bake for 20 minutes.
• Remove risotto from oven. Stir through green beans and a splash of water.
• Re-cover with foil, then bake until liquid is absorbed, beans are tender and rice is 'al dente', a further 5-8 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• Meanwhile, 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 bowl to rest.
• Slice lemon into wedges.

TIP: Chicken is cooked through when it's no longer pink inside. 

• When the risotto is ready, stir through half the Parmesan cheese, basil pesto, a squeeze of lemon juice and remaining butter.
• Stir through chicken and baby spinach leaves, until wilted. Season to taste.