Baked Courgette & Goat's Cheese Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). Add the onion to the pan and cook until soft, 4-5 mins. Add the garlic and cook for 1 min, then stir in the risotto rice and cook until the edges of the rice are translucent, 1 min. Add the cider vinegar and allow it to evaporate before adding the boiled water (see ingredients for amount) and veg stock paste. Stir well to combine and season with salt and pepper.

Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. Meanwhile, roughly chop the walnuts and finely chop a quarter of the rocket. Pop into a bowl with the hard Italian style cheese and olive oil (see ingredients for amount) then season with pepper. Mix together then set aside.

Put a large frying pan on medium-high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins. Turn only occasionally - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper then transfer to a bowl.

Once your risotto is ready, remove it from your oven. Preheat your grill to high. Stir your lemon zest, courgette and rocket pesto into your risotto (add a splash of water if it's a bit thick). Season to taste with salt and pepper if needed. Crumble the goat's cheese over the top of the risotto and pop it under your grill until the cheese has browned, 4-5 mins.