Prosciutto-Wrapped Chicken

Heat a large drizzle of oil in a large pan over medium heat. Add shallot and garlic. Cook until softened, 1-2 minutes. Add rice and cook until translucent, 1-2 minutes. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 30-35 minutes.

Pat chicken dry with a paper towel. Lay 2 slices of prosciutto beside each other on a flat surface. Place a chicken breast at one end. Tightly roll prosciutto around chicken. Repeat with another 2 slices and the other chicken breast. Set aside remaining prosciutto.

Heat a drizzle of oil in a medium pan over medium-high heat (use an ovenproof pan if you have one). Add wrapped chicken to pan and sear until golden brown, 2 minutes per side. Transfer pan to oven and roast until chicken is firm and no longer pink in center, about 15 minutes. TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven

With 5 minutes to go on risotto, add tomatoes and spinach to pan (rice should be a bit shy of al dente at this point). Stir into risotto to combine. Cook until spinach has wilted and tomatoes have softened, about 5 minutes. While veggies cook, thinly slice remaining prosciutto.