**Wash and dry all produce.** Preheat oven to 400 degrees. Bring **4 cups water** and **stock concentrate** to a boil in a medium pot. Once boiling, reduce heat to low. Meanwhile, slice **garlic** crosswise as thinly as possible. Halve, peel, and mince **shallot**. Halve **tomatoes** lengthwise. Pick **sage leaves** from stems. Add stems to stock and set aside leaves.

Heat a large drizzle of **oil** in a large pan over medium heat. Add **shallot** and **garlic**. Cook until softened, 1-2 minutes. Add **rice** and cook until translucent, 1-2 minutes. Add **stock** ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 30-35 minutes.

Pat **chicken** dry with a paper towel. Lay 2 slices of **prosciutto** beside each other on a flat surface. Place a **chicken breast** at one end. Tightly roll **prosciutto** around chicken. Repeat with another 2 slices and the other chicken breast. Set aside remaining prosciutto.

Heat a drizzle of **oil** in a medium pan over medium-high heat (use an ovenproof pan if you have one). Add **wrapped chicken** to pan and sear until golden brown, 2 minutes per side. Transfer pan to oven and roast until chicken is firm and no longer pink in center, about 15 minutes. TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven

With 5 minutes to go on risotto, add **tomatoes** and **spinach** to pan (rice should be a bit shy of al dente at this point). Stir into risotto to combine. Cook until spinach has wilted and tomatoes have softened, about 5 minutes. While veggies cook, thinly slice remaining **prosciutto**.

Stir **sliced prosciutto, 1 TBSP butter, Parmesan**, and any **juices** from pan with chicken into **risotto**. Season to taste with **salt** and **pepper**. Slice **chicken** crosswise. Divide risotto between plates and top with chicken. Garnish with **sage leaves** to taste.