• Boil the kettle. Preheat the oven to 220°C/200°C fan-forced. • Thinly slice carrot into rounds. • Slice lemon into wedges. • Roughly chop silverbeet. • Cut chicken breast into 2cm chunks.  • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: For best results, drain the oil from the pan before adding the risotto rice.

• Add risotto rice, garlic paste and garlic & herb seasoning to the pan and cook, stirring, until fragrant, 1 minute. • Remove from the heat then add thickened cream, chicken stock pot, boiling water (11/2 cups for 2 people / 3 cups for 4 people) and a pinch of salt and pepper. • Stir to combine then transfer the risotto mixture to a medium baking dish. Cover tightly with foil and bake until the liquid has been absorbed and the rice is 'al dente', 24-28 minutes.

• Stir through half the Parmesan cheese, a squeeze of lemon juice, the butter, silverbeet and season to taste. TIP: Add a drizzle of water to the risotto if it looks a little dry.

• Divide the creamy chicken and silverbeet risotto between bowls. • Sprinkle over the remaining Parmesan cheese. • Serve with any remaining lemon wedges. Enjoy!