Prosciutto-Wrapped Chicken

• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook onion and mushrooms, stirring, until tender, 5 minutes. • Add garlic, herb & mushroom seasoning and arborio rice and cook until fragrant, 1 minute.

• Add the boiling water (2 cups for 2 people / 4 cups for 4 people) and chicken-style stock powder. • Transfer risotto 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, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • Lay out two slices of prosciutto, then place a chicken on top. Wrap prosciutto slices around chicken. Repeat with remaining prosciutto and chicken. • Return the frying pan to medium heat with a drizzle of olive oil. When oil is hot, cook prosciutto-wrapped chicken, seam-side down first, until golden and cooked through, 3-5 minutes on each side (depending on thickness). Transfer to a plate to rest.

TIP: It's OK if the prosciutto slices tear! TIP: Chicken is cooked when it is no longer pink inside.

• When the risotto is done, remove from oven, then stir through grated Parmesan cheese and remaining butter. Season to taste. • In a medium bowl, add rocket leaves and a drizzle of white wine vinegar and olive oil. Toss to coat.

TIP: Stir through a splash of water to loosen the risotto if needed.