Baked chicken and herb risotto

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. In a casserole, heat the oil and butter, add the onion and soften over a low-medium heat, stirring, for 8-10 minutes. Add the rice, kale and garlic and cook for 2 minutes. Increase the heat, add the wine, bubble until absorbed, then pour in the stock. Slice the chicken, stir into the pan and season.
2. Cover, then cook for 30-35 minutes until the rice is tender and the chicken is cooked. Add the lemon zest, lemon juice, Parmesan and cream. Gently stir in the herbs, check the seasoning, then serve.