Easy Nan's Baked Chicken & Bacon Risotto

• Return pan to a medium-high heat with a drizzle of olive oil. • Cook leek and mushrooms until tender, 4-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Add arborio rice, water and chicken-style stock powder. Stir to combine.

• Transfer risotto mixture to baking dish with chicken. • Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When risotto is done, remove from oven and stir through a splash of water if needed. Stir through butter, baby spinach leaves and 1/2 the grated Parmesan cheese. Season to taste. TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.