This Baked Risotto is a Weeknight Winner, Ready in 45 Minutes | Women's Weekly Food

Ingredients

• 1 bunch (400g) silverbeet
• 2 tablespoons extra virgin olive oil
• 1 teaspoon finely grated lemon rind
• 600g chicken breast fillets, cut into 3cm pieces
• 1 small (80g) onion, chopped finely
• 2 cloves garlic, crushed
• 1½ cups (300g) arborio rice
• 1 teaspoon lemon thyme leaves
• 1/2 cup (125ml) dry white wine
• 1 litre (4 cups) hot chicken stock
• ½ cup (40g) finely grated parmesan, plus extra to serve
• 1 tablespoon coarsely chopped fresh flat-leaf parsley
• lemon wedges, to serve