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). 

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

• 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 risotto-style rice and stir to coat. Add the water, chicken-style stock powder and herb & mushroom seasoning (see ingredients) to the pan with mushrooms. Return cooked 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 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.