Red Pesto & Veggie Risotto

• In a large frying pan, heat 1/2 the butter with a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 5 minutes. • Add garlic and thyme and cook until fragrant, 1 minute. • Add arborio rice, stirring to coat. Add the water (2 cups for 2 people / 4 cups for 4 people) and vegetable stock pot. Bring to the boil.

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

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

• Meanwhile, slice lemon into wedges.

• When the risotto is ready, stir through 1/2 the shaved Parmesan cheese, red pesto, a squeeze of lemon juice and remaining butter. • Stir through baby spinach leaves until wilted. Season to taste.