Oven-Baked Veggie 'Nduja and Burrata Risotto

Melt the butter (see pantry for amount) 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 melted, add the onion, season with salt and pepper and fry, stirring occasionally, until softened, 8-10 mins.

Add the garlic and sugar (see pantry for amount) to the onion. Cook until caramelised, 1-2 mins more.

Add the risotto rice, 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, zest and halve the lemon.

When the risotto is cooked, remove it from the oven and stir through the peas, vegan 'Nduja (add less if you'd prefer things milder) and hard Italian style cheese until well combined.

Squeeze in the juice from half the lemon.

Taste and season with salt, pepper and more lemon juice if needed. TIP: Add a splash of water to loosen the risotto if needed.