Oven-Baked Lemon and Veggie 'Nduja Risotto

Heat a drizzle of oil in a large, wide-bottomed 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 onion and cook until softened, 4-5 mins. Season with salt and pepper.

Add the risotto rice and garlic, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Add a squeeze of lemon juice from a lemon wedge and allow to evaporate, 1-2 mins.

Stir in the vegetable stock paste and boiled water for the risotto (see pantry for amount) into the rice pan.

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, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the sliced pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the top shelf of your oven until soft and slightly charred, 14-16 mins.

When ready, remove the risotto from the oven and stir in the creme fraiche and vegan 'Nduja (see ingredients for amount - add less if you'd prefer things milder).

Stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Add the roasted pepper and half the hard Italian style cheese. Mix until combined. TIP: Add a splash of water to loosen the risotto if needed. 

Taste and season with more salt, pepper and lemon juice if needed.