Oven-Baked Margherita Inspired Chicken Risotto

Add the diced chicken and garlic to the pan and fry for 1 min. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount), mixed herbs, and veg stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Drizzle over the honey (see pantry for amount).

Fold the foil, sealing on all sides to create a parcel. Pop the tomato parcel onto a large baking tray and roast on the bottom shelf until softened, 15-20 mins.

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

When the risotto is cooked, remove it from the oven and mix in the butter (see pantry for amount), hard Italian style cheese, spinach and sun-dried tomato paste.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Change your oven setting to grill and set to the highest temperature.

Arrange the mozzarella on top of your risotto.

Grill until golden and bubbling, 5-8 mins.