Step 1

Roughly chop chicken and heat 1 teaspoon of olive oil in a large thick-bottomed saucepan on medium heat.

Step 2

Cook chicken until fully cooked through. Set aside in a bowl.

Step 3

While chicken is cooking combine stock and water in a small saucepan and leave to simmer on medium-high heat with the lid on.

Step 4

Peel onion and either use a food processor to chop it finely, or chop by hand. Place in a bowl and set aside.

Step 5

Rinse mushrooms and use a food processor (no need to rinse after onion) to chop finely. Alternatively if you don’t have a food processor you can chop by hand. Place in a bowl and set aside.

Step 6

Put chicken pieces in the food processor and whiz until fine and crumbly. Place chicken in bowl with mushrooms.

Step 7

Rinse spinach leaves and slice finely, then chop herbs.

Step 8

Heat 1 teaspoon of oil on medium heat in same saucepan that you first cooked the chicken in and cook onion, herbs and garlic until it starts to soften.

Step 9

Add rice to the onion mixture and cook for about a minute or until the rice starts to go slightly translucent. Then add two ladles of hot stock and stir continuously until the stock is completely absorbed by the rice. Continue adding ladles of hot stock until the rice is almost cooked through.

Step 10

Stir through chicken, mushrooms and spinach and continue adding stock until rice is completely cooked.

Step 11

Remove from heat and stir through cheese. Leave to rest with the lid on for several minutes.

Step 12

Serve with a sprinkle of parmesan cheese and pepper and salt for the adults and older kids.