This risotto is not the needy kind that requires your constant attention. We've done away with all the stirring for this baked version and packed it with greens and moreish chicken. Once it's out of the oven, mix through spinach, pesto and parmesan and – hey, pesto! – you're done.
Preheat oven to 180°C fan-forced. Chop chicken into bite-size pieces. Heat ½ the olive oil in an ovenproof frypan over medium-high heat and add chicken. Season with ¼ teaspoon salt and pepper and cook for 5–6 minutes or until golden. While chicken is cooking, continue with step 2.
Chop fennel into 1cm pieces. Peel and crush garlic. Dissolve stock cube in 560ml (2¼ cups) boiling water.
Add fennel to frypan and season with salt and pepper. Cook, stirring occasionally, for 3–4 minutes or until fennel has begun to soften. Stir through garlic until fragrant.
Add rice and stock to frypan and bring to the boil. Cover with lid and place in oven for 20 minutes or until rice is cooked through. While risotto is baking, continue with step 5.
Juice ½ the lemon. Cut remaining lemon into wedges. Place zucchini flat on a chopping board and use a vegetable peeler to thinly slice. Place in a bowl and season with salt, pepper, lemon juice and remaining olive oil. Set aside to pickle slightly. When ready to serve, toss through salad leaves.
Roughly chop spinach leaves. Once risotto is cooked, carefully remove from oven and add spinach, pesto and most of the parmesan. Season to taste with salt and pepper. Divide risotto between bowls and sprinkle with remaining parmesan. Serve with salad and lemon wedges.