Chicken & Mushroom Baked Risotto

• Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned, 3-4 minutes. • Season with salt and pepper, then transfer to a plate (the chicken will finish cooking in step 4). • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

• Return the frying pan to high heat, then add half the butter and a drizzle of olive oil. When oil is hot, cook mushrooms until browned, 5 minutes. • Add garlic and garlic & herb seasoning and cook until softened and fragrant, 1-2 minutes.

• Add arborio rice and stir to coat. Add the water, chicken-style stock powder and mushroom powder (see ingredients) to the pan with mushrooms. Return chicken to the pan (along with any resting juices). • Bring to the boil, then transfer the risotto to a baking dish. • Cover tightly with foil and bake risotto until liquid has absorbed and rice is 'al dente', 24-28 minutes.

• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a medium bowl, then season. Add baby spinach & rocket leaves. Sprinkle with diced bacon and toss to combine. • When risotto is done, remove from oven and stir through a splash of water (if needed). Stir through the remaining butter and half the grated Parmesan cheese. Season to taste.