Baked chicken, mushroom and thyme brown rice risotto

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. Heat the oil in the casserole over a medium-high heat and cook the onion, garlic and thyme for 5-6 minutes until softening. Add the mushrooms and cook for 3-4 minutes until golden. Stir in the rice.
2. Pour in the stock and bring to the boil. Cover with the lid, then bake in the oven for 45-50 minutes, removing to stir occasionally, until the rice is cooked and the liquid has all been absorbed. Stir in the chicken, then set aside, covered, for 10 minutes.
3. Stir in the spinach and lemon zest, season with salt and freshly ground black pepper, then serve with lemon wedges to squeeze over, if you like.