Mediterranean-style rice with chicken and salami

Transfer the vegetables to a parchment-lined baking sheet, toss with the rosemary and a drizzle of olive oil and season with salt and pepper. Add the chicken thigh fillet on top of the vegetables, sprinkle with half of the oregano, drizzle of oilve oil and bake in the oven for 23 - 25 minutes. After 10 minutes, add the salami on top of the vegetables and bake along for the remaining time.

Prepare the stock. Heat a drizzle of olive oil in a deep frying pan over medium-high heat, and fry the garlic for 1 minute. Stir in the risotto rice and toast the grains for 1 minute. 

Pour in the stock and cook the risotto, covered, on low heat. The risotto is done when the rice is soft but still al dente. This should take around 12 - 15 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.

In the meantime chop the fresh herbs. Add the white wine vinegar to the rice and mix well. Combine the roasted vegetables, salami, smoked paprika and the rest of the dried oregano with the rice.  Season with salt and pepper to taste.