Easy Chicken, Asparagus & Silverbeet Risotto

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken and carrot, tossing, until starting to brown, 4-6 minutes. • Add arborio rice, garlic paste and Aussie spice blend and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken-style stock powder and silverbeet. Stir to combine, then transfer the risotto mixture to a baking dish. • Cover tightly with foil and bake until liquid has been absorbed and rice is 'al dente', 24-28 minutes. • In the last 10 minutes of cook time, add asparagus and continue cooking. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When the risotto is done, stir through the butter, then add a squeeze of lemon juice and season to taste. TIP: If the risotto is dry, add a splash of water and stir through.

• Divide chicken, asparagus and silverbeet risotto between bowls. • Top with grated Parmesan cheese. Serve with any remaining lemon wedges. Enjoy!