Oven-Baked Chicken Risotto al Pomodoro

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking. 

Add the risotto rice and garlic, stir and cook until the edges of the rice are translucent, 1-2 mins. 

If you prefer hob cooking your risotto, skip using the oven for the risotto and just use a normal pan.

Next, stir in the red wine stock paste, tomato puree and mixed herbs, stirring well to combine. Pour in the boiled water for the risotto (see pantry for amount).

Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake the risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

At the same time, slide the chicken onto the top shelf of your oven. Bake until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the asparagus and cut into thirds.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

When the chicken has 10-12 mins of cook time remaining, pop the tomatoes and asparagus on the chicken tray. Drizzle with oil and season with salt and pepper. Return the tray to the oven until the chicken is cooked through and the tomatoes have softened and start to burst, 12-15 mins.

When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese and butter (see pantry for amount). Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.