Start by placing the rice, chopped dill, lemon slices, butter, and chicken stock powder in a baking dish.

Gently pour in the boiling water and stir everything together.

Place the butterflied chicken right on top. Add a drizzle of olive oil and season with salt and pepper.

Bake everything at 180C for about an hour until the chicken is perfectly golden and the house smells heavenly.

Once done, remove the chicken, slice it into four succulent pieces.

Stir in the Grana Padano cheese and spinach into the risotto, mixing until the cheese melts and the spinach wilts.

Top your creamy risotto with the sliced chicken. Optional: leave those lemon slices in for an extra pop of flavor and a fancy touch.

And there you have it—your culinary creation is ready to dazzle! 😍 Serve this beauty in the centre of your table and watch it disappear before your eyes!