Chicken Risotto

Pop the tomato wedges onto a lined baking tray. Drizzle on a splash of olive oil, the balsamic vinegar and season with a pinch of salt. Roast on the top shelf of your oven for 20 mins, then remove and keep to one side.

Meanwhile, heat a glug of oil in another large saucepan over medium heat. While it heats up, brown the chicken in the pan for 5 mins and then add the shallot. Cook until the shallot has softened, 3-4 mins.

Add the arborio rice to the pan. Stir to coat the rice in oil and then add a ladleful of stock. Stir continually until the stock has been absorbed by the rice. Continue this process until all of the stock is used. This should take about 20 mins. TIP: Taste your rice, add a splash more hot water and cook for another minute or so if it is still a bit firm.

In between stirring, zest the lemon and mix with the parsley. This is your gremolata. Squeeze the lemon juice into a large bowl with the olive oil (see ingredients for amount) and the honey. Toss the baby leaf mix in the dressing just before serving. When your risotto is cooked, remove from the heat and mix in the hard Italian cheese and a knob of butter (if you have some). Taste and add some salt and pepper if required.