Emerald Isle Super Green Spinach, Pea and Pesto Risotto

Once the onion has caramelised, add half the garlic and fry for 30 secs.

Next, add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount) and veg stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Meanwhile, re-fill and boil a half-full kettle.

Pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until wilted and piping hot. 

If you have one, transfer the spinach to a blender or food processor along with the olive oil (see pantry for amount) and blitz until smooth, then set aside.

Alternatively, if you don't have a blender, finely chop the wilted spinach until you have a chunky paste and set aside. 

About 10 mins before the risotto is ready, heat a large frying pan on medium heat (no oil). 

Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl. 

Pop the pan back on high heat with a drizzle of oil. When hot, add the mushrooms to the pan. Season and fry, stirring occasionally, until browned, 5-6 mins.

Add the remaining garlic and half the butter (see pantry for amount) and fry for another 30 secs, then remove from the heat. 

Meanwhile halve the lemon. 

When the risotto is cooked, remove it from the oven and stir in the pesto, hard Italian style cheese, peas, spinach mixture and remaining butter (see pantry for amount). Squeeze in half the lemon juice.

Taste and season with salt, pepper and more lemon juice if you feel it needs it. TIP: Add a splash of water to loosen the risotto if needed.