Chicken, Mushroom & Thyme Baked Risotto

In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the chicken thigh and cook, tossing occasionally, until browned, 3-4 minutes. Season with a pinch of salt and pepper and transfer to a plate (the chicken will finish cooking in step 4).

Return the pan to a high heat and add 1/2 the butter and a drizzle of olive oil. When the oil is hot, add the sliced mushrooms and cook until browned, 5 minutes. TIP: Allow the mushrooms to brown and develop flavour by only stirring once or twice. Add the onion, garlic and thyme and cook until softened and fragrant, 3-4 minutes.

Add the arborio rice, the water and crumbled chicken stock cubes to the pan with the mushrooms. Return the chicken to the pan (along with any resting juices). Bring to the boil, then transfer the risotto into a medium baking dish. Cover with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 24-28 minutes. Halfway through cooking, stir through a splash of water.

While the risotto is cooking, thinly slice the cucumber into half-moons. In a medium bowl, combine the cucumber and rocket leaves. Just before serving, add the balsamic vinaigrette dressing and toss to coat. When the risotto is done, stir in the grated Parmesan cheese and the remaining butter. Season to taste with salt and pepper. TIP: Beating Parmesan and butter into risotto is an Italian technique called 'mantecatura', and it helps create an extra creamy texture.