One Pan Veggie 'Nduja & Cherry Tomato Risotto

Boil a full kettle

Peel and finely chop (or grate!) your garlic

Peel and finely dice your brown onion[s]

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Meanwhile, dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Once the onion has softened, add your cherry tomatoes, tomato paste, plant based 'Nduja, arborio rice and chopped garlic to the pan and cook for 1 min or until fragrant, stirring to coat the grains in the oil

Add the vegetable stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

Tip: Add a splash of water if the risotto is looking a little dry!

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Trim your Tenderstem broccoli

Add the trimmed broccoli to a bowl, then cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 2-3 min or until the broccoli is fork-tender

Once cooked, add a drizzle of olive oil to the bowl with the lemon zest and a pinch of salt and pepper

Give everything a good mix up – this is your lemon broccoli

Once the risotto is cooked, stir through your soft cheese with half your grated Italian hard cheese, a generous grind of black pepper and a squeeze of lemon juice – this is your one pan veggie 'Nduja & cherry tomato risotto

Cut the remaining lemon into 1 wedge per person