Oven-Baked Veggie 'Nduja Risotto & Roasted Tomatoes

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high 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 onion to the pan and stir-fry until softened, 4-5 mins.

Once the onion is softened, stir in half the garlic and cook for 1 minute.

Add the risotto rice and 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), veg stock paste and half the vegan 'Nduja (see ingredients for amount - it's spicy).

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.

Roast the tomato foil parcel on the bottom shelf until softened, 15-20 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.

When the risotto has 10 mins remaining, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

Add the remaining garlic and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Once tender, sprinkle over a pinch of lemon zest and season with salt and pepper. 

When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, sun-dried tomato paste, butter (see pantry for amount) and the juice of 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 to your desired consistency.