Ingredients

Steps

• Preheat the oven to 200°C.
• Fry the onion in oil until soft and stir in the rice.
• Add wine and simmer until fully reduced.
• Add hot stock gradually, stirring continuously until the rice is cooked.
• Season and mix in the peas, asparagus, spinach, basil, and cream.
• Season the chicken and brown both sides in a hot frying pan.
• Place chicken in an ovenproof dish and add stock until 1/3 up the sides.
• Bake for 15 minutes or until the chicken is fully cooked.
• Slice the chicken and serve on top of the risotto with parmesan.