Italian Chicken & Lemon Risotto

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until golden, 4-5 minutes. Add the Italian herbs and 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice and stir to combine. Add the water, the salt and chicken-style stock powder. Bring to the boil and cook, stirring, until combined, 2 minutes.

Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

While the risotto is baking, zest the lemon to get a pinch, then slice into wedges. Thinly slice the pear (see ingredients). Wipe out the frying pan and return to a medium-high heat with a good drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season to taste and set aside.

In a medium bowl, combine the white wine vinegar and a drizzle of olive oil, then season with salt and pepper. Add the pear and rocket leaves and toss to coat. Set aside. When the risotto is done, remove the baking dish from the oven, then add the butter, baby spinach, a generous squeeze of lemon juice and the lemon zest. Stir through the sour cream and season to taste. TIP: Add more or less lemon juice to taste.