Baked Cherry Tomato & Pesto Risotto

Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the pan. Bring to the boil, then remove from the heat. Carefully transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.

While the risotto is baking, cut the cherry tomatoes in half. Pick the thyme leaves. On an oven tray lined with baking paper, place the cherry tomatoes and thyme. Add the balsamic vinegar, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until blistered, 15-20 minutes.

TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.

Wipe out the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, until fragrant, 2-3 minutes. Transfer to a small bowl. Pick and thinly slice the basil leaves. Slice the lemon into wedges.

Remove the risotto from the oven and stir through the baby spinach leaves, shaved Parmesan cheese, basil pesto and 3/4 of the basil. Add a good squeeze of lemon juice and season to taste with salt and pepper. Gently fold in the roasted cherry tomatoes.

TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.