Ingredients

• 1.5 cups arborio rice

• 1 bunch dill, roughly chopped 

• 1 lemon, sliced 

• 2 tbsp chicken stock powder

• 100g diced butter

• 5 cups boiling water 

• 1 whole Lowan Park chicken, butterflied 

• 1 cup grana Padano cheese 

• 300g spinach 

• salt and pepper to taste

• a drizzle of olive oil

Instructions

1. In a baking dish, mix the rice, dill, lemon slices, butter, and chicken stock powder.

2. Slowly pour the boiling water and give it a gentle mix.

3. Nestle that butterflied chicken on top and drizzle with olive oil, salt, and pepper.

4. Bake at 180C for an hour.

5. Once golden and tender, set the chicken aside and slice into four juicy pieces.

6. To the risotto, toss in cheese and spinach, stirring until everything’s melted and mingled. Feel free to keep or remove the lemon slices - they add a touch of elegance if you ask me! 

7. Crown your risotto with the chicken pieces and voila! Serve this masterpiece right at the heart of your table.