Preheat your oven to 200°C and line a baking tray with parchment paper. Pat dry the chicken thighs, place them on the tray, and drizzle with olive oil. Season with salt, pepper, oregano, and rosemary, then toss to coat evenly. Roast for 20 minutes or until fully cooked. Once done, remove from the oven and set aside.

While the chicken is cooking, thinly slice the leek, discarding the tough dark green tops, and slice the mushrooms. Mince or grate the garlic.

Heat a drizzle of olive oil in a large frying pan over medium heat. Add the mushrooms and sauté for 8-10 minutes until they’ve released their moisture and shrunk down. Remove from the pan and set aside.

In the same pan, add more oil and sauté the leek and garlic over medium heat for about 5 minutes until softened.

Stir the Arborio rice into the leek mixture and cook for about a minute, just until the rice begins to toast and give off a nutty aroma.

Begin adding the chicken broth ½ cup at a time, stirring continuously until each addition is absorbed before adding more. Continue this process until the rice is tender but still firm to the bite, about 20 minutes. If you run out of broth before the rice is fully cooked, add a little hot water as needed.

Once the rice is ready, stir in the spinach, peas, and sautéed mushrooms. Slice the roasted chicken and add it to the risotto. Pour any juices from the roasting tray into the risotto for extra flavor.

Finish by stirring in the butter and parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Add more cheese if desired.

Garnish with fresh parsley or basil before serving.