Rachel’s Oven Baked Risotto

Dissolve the stock pot in 360ml of your boiling water. Add 2 tbsp of the stock to your pea and spinach mixture. Whizz the peas and spinach in a blender or food processor until smooth. Tip: If you don’t have a blender don’t worry - you can add the veggies whole for texture!

In the same saucepan, heat 2 tsp of olive oil on low heat. Once hot add the onion and garlic and season with salt and pepper. Cover with a lid and sweat over a gentle heat until soft but not coloured. Tip: This should take around 5 mins depending on how hot the hob is.

Add the risotto rice and stir it around in the saucepan for a minute. Tip: This helps with flavour and stops the rice cooking too quickly. Add the remaining stock and a few tbsp of white wine if you have any going spare. Stir and bring it up to a boil for 1 minute.

Cover with the lid and place in the preheated oven for about 10-15 mins. If you don’t have an ovenproof saucepan, transfer the rice to an ovenproof dish. Bake until the rice is just cooked and all the liquid has been absorbed. Vigorously stir in the vegetable purée, 2 tsp of butter (if you have some) and ⅔ of the cheese and set aside.

Bring a saucepan of water up to the boil. Trim the tough end from the asparagus then slice in half lengthways. Add a good pinch of salt and the asparagus. Boil for 2 mins or until it is just tender then drain.