Rosemary Chicken on Oven-Baked Pea Risotto

Once the oil is hot, add half the garlic and stir-fry for 30 secs, then 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) and chicken 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.

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.

While the risotto bakes, sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with the bottom of a saucepan or rolling pin until it’s 1-2cm thick.

Pop the chicken into a bowl with the dried rosemary, remaining garlic and a drizzle of oil. Season with salt and pepper, then mix well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

When the risotto is cooked, remove it from the oven and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the peas, pesto, hard Italian style cheese and butter (see pantry for amount).

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

For hob cooking, stir through the spinach and other ingredients 1-2 mins before the rice is cooked.