Super Cheesy Oven-Baked Tomato Risotto

Heat a drizzle of oil in an 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 shallot and cook until softened, 3-4 mins. Stir in the garlic and tomato puree and cook for 1 min more.

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

Pour your veg stock into the rice and stir well to combine. 

Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the stock has been absorbed, 20-25 mins.

Meanwhile, grate the Cheddar cheese.

While the risotto bakes, halve the lemon and squeeze the juice (see ingredients for amount) into a large bowl.

Add the sugar and olive oil for the dressing (see pantry for both amounts) and mix together. Set aside.

When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, peas, Cheddar, hard Italian style cheese and a knob of butter (if you have any).

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.