Baked risotto primavera

Serves 2 adults or 4 kids Prep 10 mins Cook 25 mins INGREDIENT

2 tbsp olive oil 1 tbsp butter 1 large onion, chopped 3 garlic cloves, crushed 2 courgettes, diced 275g carnaroli or arborio

risotto rice 1 litre hot chicken or

vegetable stock grated zest of 1 small lemon 125g frozen peas, defrosted 125g frozen broad beans or

soy beans, defrosted 3 tbsp chopped chives, mint, basil or

parsley leaves (or a mixture) 50g freshly grated Parmesan (or

vegetarian alternative) 3 tbsp mascarpone or cream cheese

1 Preheat the oven to 200C/180C/gas 6. Heat the oil and butter in a small flameproof casserole dish over a low heat, add the onion and garlic and fry for 5 mins. Add the courgettes and rice and stir around until coated in the oil.

2 Stir in the stock and bring just to the boil, then cover with a lid and bake for 15 mins. If you are around, give it a stir halfway, but it’s not essential. By now the rice will be just tender and most of the liquid absorbed. Stir in the peas and broad/fava beans. Return to oven for 5 mins.

3 Finally, when the risotto is ready, stir in the herbs, lemon zest, Parmesan and mascarpone. Season and serve hot.