Roasted cauliflower, chicken and rocket risotto

Instructions

1 Preheat oven to 200°C. Place cauliflower in a dish or tray and spray with oil. Open out chicken thighs and cut in half or thirds to make even-sized pieces. Place in a small ovenproof dish and spray with oil. Roast cauliflower and chicken for 20-25 minutes until cauliflower is tender and slightly browned on the edges and chicken is cooked through. Set aside and keep warm.

2 Meanwhile, make risotto. Heat a pan with olive oil over a medium heat. In a separate saucepan heat stock and water until nearly boiling. Keep hot. Add onion and garlic to pan. Gently cook until onion softens. Add rice and stir to coat grains. Cook for 2 minutes. Add wine. Allow wine to evaporate then add stock, 1/2 cup at a time, cooking and stirring until liquid is absorbed. After 10 minutes, add courgette. Stir through.

3 When all stock is absorbed and rice is al dente, remove from heat and stir through rocket. Add cauliflower and sliced chicken thighs. Garnish with parmesan and pepper.