Chicken, Leek & Greens Baked Risotto

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook leek, until browned and softened, 6-8 minutes. Season with salt and pepper, then transfer to a bowl. • Return the 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.

• To the pan with chicken, add tomato and classic roast seasoning, then return leek to the pan and cook, tossing, until fragrant, 1 minute. • Add risotto-style rice and the water. • Bring to the boil, then transfer risotto mixture to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

• Meanwhile, wipe out the frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.

• When the risotto is done, remove from oven, then stir through the baby spinach leaves, butter and grated Parmesan cheese. • Stir through a splash of water to loosen risotto (if needed). Season to taste.