Baked chicken and pea risotto

Instructions

1 Heat oven to 160°C. Heat olive oil in a medium ovenproof frying pan set over a medium-high heat. Add garlic, chicken and half the onion to the pan and cook, stirring, for 5 minutes or until onion softens.

2 Add thyme and rice and cook, stirring for 1 minute, or until thyme is fragrant and rice is coated in oil. Add chicken stock and bring to the boil. Cover pan, place in oven and bake for 15 minutes.

3 Meanwhile, combine remaining onion with baby rocket, sun-dried tomatoes and balsamic vinegar in a small bowl to make salad.

4 Remove pan from oven. Stir peas into the risotto, cover pan and bake for 5-7 minutes or until rice is tender and peas are hot.

5 Scatter risotto with parmesan, season with pepper and serve with rocket salad.