Garlicky artichoke, spinach and chicken rice

Method

1. Rinse the brown rice under cold running water, then leave to soak in cold water. Put a large, heavy-based casserole over a high heat with half the oil, then add the chopped chicken and season with salt and pepper. Brown all over, stirring regularly, then turn the heat down to medium and add the remaining oil and the leek, garlic and thyme. Fry for 6-8 minutes until the leek has softened.
2. Drain the artichokes, reserving the liquid. Cut into quarters, then add to the pan with the wine and let the wine reduce by about a third. Turn the heat down to low, then add the artichoke liquid, drained rice and chicken stock. Stir in the spinach, cover with a lid and cook for 30-35 minutes.
3. In the meantime, put the ricotta in a bowl and finely grate over the lemon zest (cut the zested lemon into wedges and set aside). Season with salt and pepper, then beat with a whisk until light and creamy. Once the rice is cooked through,dollop the ricotta in blobs over the dish and sprinkle with the pine nuts. Serve with the lemon wedges for squeezing over.