Red Pesto & Veggie Risotto

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the leek and onion, stirring, until softened, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water, green beans and vegetable stock powder and bring to the boil.

Transfer the risotto mixture to a baking dish, cover tightly with foil and bake until the liquid has absorbed and the rice is 'al dente', 25-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

While the risotto is baking, zest the lemon to get a pinch, then slice into wedges. Pick the thyme leaves. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add the lemon zest, thyme and the remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then add a pinch of chilli flakes (if using). Season with salt and pepper. Set aside.

When the risotto is done, stir through the grated Parmesan cheese, red pesto, a squeeze of lemon juice, the butter and baby spinach leaves until wilted. Season to taste. TIP: Add a splash of water if the risotto looks dry.