Oven-Baked Margherita Inspired Chicken Risotto

Once the onion has softened, add the garlic and cook for 1 min. 

Add the chicken, risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Pour in the cider vinegar and cook until evaporated, 1 min.

Stir in the boiled water for the risotto (see pantry for amount) 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 almost been absorbed, 20-25 mins.

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 almost been absorbed, 20-25 mins.

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

Fold the foil, sealing on all sides to create a parcel. Pop the tomato parcel on the bottom shelf of your oven until softened, 15-20 mins.

While everything bakes, 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's ready, remove it from the oven and stir in the butter (see pantry for amount), hard Italian style cheese, pesto, 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 to your desired consistency.

Arrange the mozzarella on top of your risotto.

Return to the oven, uncovered, and bake until melted, 5-8 mins.

For hob cooking, just stir through the mozarella until melted, 1 min.