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

• To pan, add arborio rice, garlic and garlic & herb seasoning 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, baby spinach leaves and season to taste. TIP: Add a drizzle of water to the risotto if it looks a little dry.

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