Risotto Milanese

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Peel the onion(s) and chop finely

Cut the tomatoes in half

Dissolve the stock cube(s) in 700ml (1.4L) boiled water

Remove the pepper's stem(s) and seeds and cut into bite-size pieces

Cut the courgette(s) in half lengthways and slice finely

Once the stock has cooled slightly, add the saffron

Add 1-2 tbsp olive oil to a large pan over a high heat

Once hot, add the onion and cook for 1 min, stirring constantly

Add the rice and cook for 1 min, stirring constantly

Add 300ml (600ml) stock to the rice (save the rest for step 7)

Reduce the heat and simmer for 7-8 min, stirring often

Peel and finely chop (or grate) the garlic

Add the tomatoes, courgette, pepper and garlic to an oven-proof tray and arrange in a single layer

Drizzle with olive oil

Season generously with salt and pepper

Put the vegetables in the oven

Cook for 10-15 min or until tender

Add the remaining stock to the rice gradually, allowing each measure to be absorbed before adding the next

Stir constantly until the rice is tender

Tip: if you run out of stock, use a little hot water

Taste the risotto and season accordingly