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Add the seasoning to your chicken, then fry this in a pan until cooked through. Set to one side.
Then in the same pan fry off the onion, once soft, add your garlic and fry for 30 secs.
Then add in the tomato puree.
Add in your risotto rice, stir for another minute.
Add the chicken back to the pan and stir.
Then gradually start adding your stock, wait for liquid to be absorbed before adding anymore, repeat this until all the stock is absorbed.
Once the risotto is done, stir through cheeses & spinach and scatter over the parmesan and parsley!