Oven-Baked Pesto Risotto Verde and Asparagus

Add the onion to the ovenproof pan and stir-fry until softened, 4-5 mins. Stir through the risotto rice, garlic and mixed herbs. 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.

Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

Heat a drizzle of oil in a frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. 

While the courgette is frying, zest and cut the lemon into wedges.

Transfer your charred courgette into a medium-sized bowl, add a good squeeze of lemon, lemon zest and the sugar and olive oil for the dressing (see pantry for both amounts).

Season and set aside to marinate.

Trim the bottom 2cm from the asparagus and discard. Chop into thirds.

Heat a drizzle of oil in the now-empty frying pan on medium heat.

Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil. 

Cook until the asparagus is tender, 4-6 mins, then remove from the heat.

When the risotto is cooked, remove it from the oven and stir through the pesto, hard Italian style cheese and butter (see pantry for amount). Taste and season with salt and pepper if needed. 

Stir through the marinated courgette. TIP: Add a splash of water to loosen the risotto if needed.

Taste and season with salt, pepper and lemon juice if you feel it needs it.