Super Cheesy Oven-Baked Chicken and Tomato Risotto

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

Once hot, fry the diced chicken and shallot until softened, 3-4 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Stir in the garlic, tomato puree and mixed herbs and cook for 1 min more. Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Pour in the boiled water for the risotto (see pantry for amount) and veg stock paste. Stir in the baby plum tomatoes and bring back to the boil.

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 stock has been absorbed, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, grate the Cheddar cheese.

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, halve the lemon (see ingredients for the amount) and squeeze the lemon juice into a large bowl.

Add the sugar and olive oil for the dressing (see pantry for both amounts) to the bowl and mix together. Set aside.

When the risotto is cooked, remove it from the oven and mix in the sun-dried tomato paste, a squeeze of lemon juice, grated cheddar cheese, hard Italian style cheese and a knob of butter (if you have any). 

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