Oven-Baked Pesto Cod and Zesty Risotto

Heat a drizzle of oil in a large ovenproof saucepan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Once hot, add the shallot and fry until softened, 4-5 mins. Stir in the garlic and cook for 1 min more.
Add the risotto rice and juice of half the lemon, then stir and cook until the edges of the rice are translucent and the lemon juice has evaporated, 1-2 mins.

Add the boiled water for the risotto and vegetable stock paste to the rice pan and stir well to combine.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

While the risotto bakes, pat the cod with kitchen paper to remove any excess moisture.
Line a baking tray with baking paper and lay on the cod fillets. Spread a quarter of the pesto onto the fish, then drizzle with oil. Season with salt and pepper and half the lemon zest.
When the oven is hot, roast on the middle shelf until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

When the risotto is cooked, remove it from the oven and mix in the peas, a knob of butter (if you have any) and the hard Italian style cheese. Season to taste with salt and pepper. TIP: Add a splash of water if needed.
In a small bowl, mix together the remaining pesto, a drizzle of oil and a squeeze of lemon juice. Season with salt and pepper.