Oven-Baked Pesto and Roasted Pepper 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 to the pan and stir-fry until softened, 5-6 mins. 

Once softened, add the garlic and risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins. Pour in the cider vinegar and cook until evaporated, 1 min.

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.

In the meantime, pop the sliced pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Pop the tomatoes onto a piece of foil. Drizzle over some oil and the balsamic glaze, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Add to the baking tray with the pepper.

Roast on the top shelf until the pepper is soft and slightly charred and the tomatoes are softened, 15-18 mins.

When your risotto is cooked, remove from the oven and stir through the butter (see pantry for amount), hard Italian style cheese, roasted pepper and three quarters of the pesto. 

Carefully spoon the juices from the balsamic tomatoes into the risotto and mix through.

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