Baked Chicken Risotto

In a medium frying pan, heat a drizzle of olive oil over a high heat. Add the onion and chicken and cook until the chicken is golden, 4-5 minutes. Add the garlic, lemon zest and arborio rice and cook, stirring until fragrant, 1 minute. Carefully add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock and the salt and cook, stirring, for 2 minutes.

Carefully transfer the risotto to a medium baking dish and cover tightly with foil. Bake, stirring halfway through, until the liquid is absorbed and the rice is 'al dente’, 18-20 minutes. TIP: 'Al dente’ means the rice is cooked through but has a tiny bit of firmness left in the middle. TIP: Add a splash of water if the risotto is dry before the rice is tender.

While the risotto is baking, pick and thinly slice the basil leaves.

Remove the baking dish from the oven and stir through the butter and grated Parmesan cheese until almost melted. Add the baby spinach leaves and cherry tomatoes and stir to combine. Stir through a small squeeze of lemon juice. Season to taste with a good pinch of salt and pepper. TIP: Seasoning is key in this dish, so taste and add more lemon juice, salt or pepper if you think it needs it!