Baked Chicken Risotto

To begin, preheat the oven to 180ºC fan/200ºC/gas 6.

In a heatproof jug, mix together the chicken stock cube and 1.2 litres of boiling water. Leave covered and set aside.

Peel and finely chop the onion. Cut the tomatoes into chunks. Remove the ends of the green beans and cut them into thirds. Set aside for later.

Place the chicken thighs onto a baking tray and drizzle with olive oil. Season with a pinch of salt and pepper and 2 tsp dried oregano. Place into the preheated oven for 20 minutes.

Heat a drizzle of olive oil in a large saucepan pan on a medium-high heat. Add the onions and stir until softened. Then, crush in the garlic and add 2 tbsp tomato purée and stir well. After 2 minutes, add the arborio rice and 1 tbsp red wine vinegar. Once the red wine vinegar has cooked off, add the tomatoes.

Gradually add the prepared stock to the saucepan by spooning in one ladle at a time. Stir gently until absorbed into the rice. Repeat this process over 15 minutes until all of the stock has been used. For the final 5 minutes, add the beans. Grate over the parmesan cheese and stir thoroughly. Serve evenly into 4 bowls. To finish, slice the cooked chicken and place it on top.