Oven Baked Risotto

Preheat oven to 180°C.

Fry the onions, chicken and garlic (in an ovenproof pot if you have one).

Once the chicken is almost cooked through add the mushrooms and fry for 2-3 mins.

Stir in the risotto then add the stock and season with salt and pepper.

Stir then put in the oven with a lid on for 25 mins.

Remove lid, stir in spinach and asparagus, put the lid back on and cook for another 10mins.

Sprinkle Parmesan on top to serve.