Baked Cherry Tomato & Pesto Risotto

Add the water and vegetable stock powder to the pan. Bring to the boil, then remove from the heat. Carefully transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

While the risotto is baking, drain the tinned cherry tomatoes. Pick the thyme leaves. Place the cherry tomatoes and thyme on a lined oven tray. Add the balsamic vinegar and brown sugar, then drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until caramelised, 15-20 minutes.

While the cherry tomatoes are roasting, roughly chop the walnuts. Wipe out the frying pan and return to a medium-high heat. Add the walnuts and toast, tossing, until fragrant, 3-4 minutes. Transfer to a small bowl and set aside. Pick and thinly slice the basil leaves. Slice the lemon into wedges.

When the risotto is done, stir through the baby spinach leaves, goat cheese (see ingredients), basil pesto and 3/4 of the basil leaves. Add a good squeeze of lemon juice and season to taste. TIP: Add a splash of water if the risotto looks dry. TIP: Seasoning is key in this dish. Season with more salt, pepper or lemon juice to taste.