Baked Risotto

Heat a drizzle of oil in a large ovenproof saucepan on medium heat. TIP: If your pan isn't ovenproof, cook as usual and transfer to an ovenproof dish before you put it in the oven. 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 rice and cook until slightly 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. Season with salt and pepper.

Stir and bring to the boil. Cover the pan with a lid (or seal it with foil). Pop onto the middle shelf of your oven and bake until the rice is tender, 20-25 mins. TIP: If your pan isn't ovenproof, just pour the mixture into an ovenproof dish, cover tightly with foil instead (before baking in your oven).

While your risotto bakes, roughly chop the walnuts and finely chop a quarter of the rocket. Pop the walnuts, rocket and hard Italian style cheese into a bowl with the olive oil (see ingredients for amount). Grind in some pepper, mix it together and leave it to one side. Meanwhile, heat a large frying pan on medium-high heat (no oil). When hot, add the courgette and cook until nicely charred, 5-7 mins. Turn only every couple of minutes - 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 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. Put your goat's cheese on top and pop it under your grill until the cheese has browned, 4-5 mins.