• 1 onion
• 2 cloves garlic
• 1/2 lemon
• 1 bunch thyme
• pinch chilli flakes
• 1/2 cup Arborio rice
• 1 cup water
• 1/2 Tbsp vegetable stock powder
• 1 tin baby Roma tomatoes
• 30g parmesan cheese
• 20g butter
• Large handful baby spinach leaves

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1. Preheat the oven to 220°C / 200°C fan bake and line a baking tray with baking paper
2. Dice the onion, finely chop the garlic, pick the thyme leaves, and zest the lemon
3. Bring a frying pan to medium heat with a drizzle of olive oil, add the onion cooking until softened - approximately 4 minutes
4. Add the garlic, thyme, zest, and chilli flakes (if using) and cook until fragrant - approximately 1 minute
5. Add the Arborio rice and stir until coated
6. Add the water and chicken stock, bring to the boil
7. Transfer all the contents in the pan to a baking dish, cover tightly with tin foil and
8. Place in the oven, baking until tender - approximately 25 minutes
9. While the risotto is cooking drain the tomatoes and lay flat on the prepared tray, drizzle with olive oil, season with salt and pepper and insert into the oven above the risotto for 15 minutes
10. When the risotto is ready remove from the oven, adding a splash of water to loosen if needed
11. Grate in the parmesan cheese, add the butter, baby spinach leaves and tomatoes, stir to combine
12. Divide between bowls and garnish with the lemon wedges
13. Enjoy!

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