Oven-Baked Prawn, Salmon and Lemon 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 shallot. Fry until softened, 4-5 mins.

Next, stir in the garlic and cook for 1 min more.

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

If you prefer hob cooking your risotto, just use a normal pan.

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

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.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. 

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When the risotto has 10 mins left, drain the prawns, then stir them into the risotto with the spinach and peas. 

Return to the oven for the remaining 5 mins so the prawns are cooked through and the spinach is wilted and piping hot. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, a knob of butter (if you have any), a squeeze of lemon juice and half the lemon zest.

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.