Goat's Cheese and Pea Springtime Risotto

Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the garlic and risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the veg stock. 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, 20-25 mins.

Meanwhile, zest and halve the lemon (see ingredients for amount).

Pick the mint leaves from their stalks and roughly chop (discard the stalks, see ingredients for amount).

When the risotto is cooked, remove it from the oven and mix in the peas, lemon zest, lemon juice (see ingredients for amount), hard Italian style cheese, butter (see pantry for amount) and half the chopped mint.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.