Ingredients

1 medium red onion, finely chopped

¼ tsp dried chilli flakes

200g baby or small courgettes, sliced

300g dried risotto rice

1 litre boiling vegetable stock

200g cherry tomatoes, quartered

Grated zest of ½ small unwaxed lemon

100g frozen spinach, thawed

Fresh basil leaves, to serve

Method

1.           Place a deep non-stick casserole pan or saucepan over a low heat. Add the onion, chilli flakes and 2 tbsp water, cover and cook for 5 minutes or until just soft.

2.           Increase the heat to medium, add the courgettes and cook for 5 minutes, stirring. Stir in the rice and a good splash of the hot stock, bring to a simmer and stir until all the stock has been absorbed before adding another good splash of stock. Continue like this for about 25 minutes, stirring frequently. You might not need to use all of the stock.

3.           About 5 minutes before the end of cooking time, stir in the cherry tomatoes, lemon zest and spinach and cook until the

4.           rice is creamy and tender but still has a little bite.

5.           Season to taste, scatter over the basil leaves and serve hot