Oven-baked lemon and veggie ‘Nduja risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200 degrees and cut lemon into wedges. Chop the red onion into small pieces

Step 2

Peel and mince the garlic

Step 3

Heat a drizzle of oil and cook onion until softened, 4-5 mins. Season with salt and pepper

Step 4

Add the risotto rice and garlic and cook until edges of rice are translucent, 1-2 mins. Add a squeeze of lemon juice from one wedge and allow to evaporate, 1-2 mins

Step 5

Stir in the stock, bring back to the boil, pour the risotto into a foil-covered baking dish and bake on the middle shelf until the rice is cooked and the water absorbed, 25-30 minutes.

Step 6

About 12 mins into the risotto cooking time, put the red pepper (cut into thin strips) onto a baking tray, season with salt and paper, and cook on top shelf and roast until risotto is done (14-16 mins)

Step 7

Remove risotto from the oven and stir in the crème fraiche and ‘Nduja. Then stir in the spinach a handful at a time until wilted, 1-2 mins. Add the peppers and the cheese and mix until combined (add a splash of water if risotto is too stiff) - add salt, pepper and another squeeze of lemon to taste and serve with remaining lemon wedges