Veggie Pesto Risotto

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Step 1

1. Biff as much of the frozen ratatouille as you fancy into a frying pan with some oil and lazy garlic and cook as per instructions on packet. Pre heat oven to 220°C/200°C fan/gas mark 7.

Step 2

2. Once ratatouille is cooked, add risotto rice to pan and cook until transparent (1/2 minutes)

Step 3

3. Add boiling water (225ml per person) and veggie stock cube to pan and stir to combine

Step 4

4. Transfer to oven proof dish (if you have a dish that can be used on the hob as well as the oven use this instead to save additional washing up lol), cover and pop into the oven for 20-25 minutes or all the water is absorbed.

Step 5

5. When risotto is cooked, mix in some cheese (Parmesan or a similar hard cheese works best), pesto and drizzle of olive oil. Measure with your heart when it comes to the cheese and pesto.

Step 6

6. Top with whatever you fancy. Feta and olives are a personal fav.