Chicken, Leek & Tomato Baked Risotto

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. 
• Cook sliced leek, stirring, until softened, 4-5 minutes.
• Season to taste 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. 

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

• 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 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. 

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

• When the risotto is done, remove from oven, then stir through baby spinach leaves, the butter and grated Parmesan cheese. Season to taste.

TIP: If the risotto is dry, add a splash of water and stir through. 
Little cooks: Help add the Parmesan cheese. Be careful, the baking dish is hot!