A creamy risotto mixed with peas and spinach, topped with pan‑seared chicken and shredded Parmesan.
Preheat the oven to 425°F.
Wash and dry all produce, then peel and cut the onion into 1/4‑inch pieces and mince the garlic.
Combine 4 cups water, chicken broth concentrate and ½ tsp salt in a medium pot, cover and bring to a boil over high heat; then reduce to low and keep covered.
Heat a large non‑stick pan over medium‑high heat, melt 1 tbsp butter, add the onion and sauté, stirring occasionally, until slightly softened, about 2–3 minutes.
Add minced garlic and arborio rice to the pan, season with half the garlic salt and stir for 1 minute. Reduce heat to medium, then add 1 cup chicken broth, stirring until almost fully absorbed. Continue adding broth 1 cup at a time, stirring frequently, until the rice is creamy and tender, about 28–33 minutes. Add the peas halfway through cooking.
Heat a medium non‑stick pan over medium‑high heat. Pat the chicken dry, season with pepper, the full 1 tbsp Italian seasoning (or half for 2 servings) and the remaining garlic salt. Add 1 tbsp oil and sear the chicken 1–2 minutes per side until golden. Transfer to a parchment‑lined baking sheet, sprinkle with ½ cup shredded parmesan and roast in the middle of the oven until cooked through, 12–14 minutes.
When the final addition of broth is nearly absorbed, roughly chop the spinach, then add it together with the remaining parmesan, 1 tbsp butter and any pan juices to the risotto. Cook, stirring often, until the spinach wilts and the cheese melts, 2–3 minutes. If the risotto is too thick, stir in ¼ cup water. Season with salt and pepper to taste.
Thinly slice the roasted chicken, divide the risotto among plates and arrange the chicken slices on top.
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