Garlicky Dijon Chicken Risotto

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook leek, celery and corn, tossing occasionally, until softened, 5-6 minutes.

• Reduce heat to medium-high, add arborio rice, garlic and garlic & herb seasoning to the veggies and cook, stirring, until fragrant, 1 minute. • Remove pan from heat, then add chicken-style stock powder and the boiling water (2 1/4 cups for 2 people / 4 1/2 cups for 4 people). Season with salt and pepper. Stir to combine.

• 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 has 10 minutes remaining, wipe out the frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken with a pinch of salt and pepper, tossing occasionally, until browned and cooked through, 6-8 minutes. • When the risotto is done, stir through the butter, chicken, dijon mustard and half the grated Parmesan cheese. Season to taste.

TIP: Chicken is cooked through when it is no longer pink inside. TIP: Add a dash of water to the risotto if it looks a little dry.