Oven-Baked Vegetable Risotto

Heat 2 tbsp of oil in a non-stick ovenproof saucepan over a medium-high heat. Add the garlic and onion. Gently fry for 3 mins or until softened then add the yellow pepper and mushrooms, add ¼ tsp of salt and a grind of pepper and gently fry for a further 3-4 mins. Tip: Add a splash of white wine (if you have it) to add another depth of flavour!

Whilst the pepper and mushrooms are cooking, boil 650ml of water with the stock pot and stir to dissolve.

Add the tomatoes, the lemon zest, three quarters of your thyme leaves and the rice into the oven-proof saucepan with the onion mixture. Squeeze in 1 tbsp of lemon juice, pour in the stock and stir everything together. Turn up the heat and bring to a boil. Remove from the heat, cover with a lid and transfer it to the middle shelf of your oven. Bake for 20 mins. Tip: If you are not using an ovenproof saucepan/pot, transfer the risotto into an ovenproof dish with a lid and then place it into the oven.

Add the rest of the thyme to your hard Italian cheese along with your breadcrumbs, a pinch of salt and a good grind of pepper, toss together (using your hands).

After 20 mins, remove the risotto from the oven and take off the lid. Tip: Careful it’s hot! Give the risotto a good stir. Add three quarters of the chives and stir through. Place it back into the oven for a further 5 mins without its lid, then remove again. Sprinkle over the breadcrumb mixture and place it back into the oven without its lid for another 3-5 mins, or until the breadcrumbs and cheese are lightly brown in colour. You can also add the granary rolls to the oven for this time to warm up.