• Preheat oven to 220°C/200°C fan-forced. Thinly slice leek. Slice lemon into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook diced chicken and Aussie spice blend, tossing occasionally, until just browned, 3-4 minutes (it'll finish cooking in the oven!). • Transfer chicken to a baking dish.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook leek and soffritto mix until tender, 4-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Add risotto-style rice, chicken-style stock powder and the water (21/4 cups for 2 people / 41/2 cups for 4 people). Stir to combine and bring to the boil.

• Transfer risotto mixture to baking dish with chicken. • Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When risotto is done, remove from oven. Stir through dijon mustard, the butter, a squeeze of lemon juice and half the grated Parmesan cheese. Season to taste. TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre. TIP: If the risotto is dry, stir through a splash of water.

• Divide golden mustard chicken risotto between bowls. • Garnish with remaining Parmesan cheese. Serve with remaining lemon wedges. Enjoy!