Step 1 Preheat oven to 160°C. Heat olive oil in a medium ovenproof frying pan set over medium–high heat. Add garlic, chicken and half the onion to pan; cook, stirring, for 5 minutes, or until onion softens.
Step 2 Add thyme and rice to frying pan; cook, stirring, for 1 minute, or until thyme is fragrant and rice is coated in oil. Add chicken stock and bring to the boil. Cover pan and oven-bake for 15 minutes.
Step 3 Meanwhile, combine remaining onion with baby rocket, sun-dried tomatoes and balsamic vinegar in a small bowl to make salad.
Step 4 Remove frying pan from oven. Stir peas into risotto, cover pan and bake for 5–7 minutes, or until rice is tender and peas are hot.
Step 5 Scatter risotto with parmesan, season with black pepper and serve with rocket salad.