Red Pesto & Veggie Risotto

In a large frying pan, melt 1/2 the butter with a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice, stirring to coat. Add the water and vegetable stock pot and bring to the boil.

Transfer the risotto mixture to a baking dish. Cover tightly with foil and bake for 20 minutes. Stir through a splash of water and the green beans, then re-cover with foil and return to the oven. Bake until the liquid is absorbed, the green beans are tender and the rice is 'al dente', 5-8 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

While the risotto is baking, zest the lemon to get a good pinch, then slice into wedges. Pick the parsley leaves. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add the lemon zest, parsley leaves and remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl. Add a pinch of chilli flakes (if using). Season with salt and pepper. Stir to combine.

When the risotto is ready, stir through the grated Parmesan cheese, red pesto, a squeeze of lemon juice and the remaining butter. Stir through the baby spinach leaves until wilted. Season to taste.