Ingredients

• 2 tbsp olive oil
• 2 skinless chicken thigh fillets, cut into bite-sized pieces
• 2 cups arborio rice
• 1 leek, finely sliced
• 2 rashers bacon, diced
• 2 tsp fresh thyme leaves
• zest and juice of 1 lemon 2 cups arborio rice
• 4 cups chicken stock
• 2 tbsp butter
• 1 bunch asparagus, trimmed and cut into thirds
• 150g baby spinach
• Shaved Parmesan, to serve

Serves 4

Method

1. Heat oven to 200C.
2. Heat the olive oil in a large fry pan, add the chicken and bacon and cook on high heat for a few minutes until browned.
3. Add the leek, bacon and thyme and continue cooking until the leek has softened.
4. Add the rice and stir to combine.
5. Add the lemon zest and juice, the chicken stock and a generous pinch of salt and pepper.
6. Bring to the boil then remove from the heat and carefully transfer the mixture to a casserole dish with a well-fitting lid.
7. Bake, covered, for 20 minutes.
8. Melt the butter in the frypan over medium heat and cook the asparagus until just softened.
9. Stir the asparagus and spinach into the hot risotto (the spinach will wilt into the risotto).
10. Serve with shaved parmesan.

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