One-Pan Spring Greens Baked Risotto

Preheat oven to 180°C fan-forced. Slice zucchini into thin rounds. Thinly slice spring onion. Snap woody ends from asparagus and discard. Cut asparagus into 1cm pieces.

Heat an ovenproof frypan over medium heat. Add pine nuts and toast for 1 minute or until slightly golden. Remove from pan and set aside. Return pan to heat and add oil, spring onion, asparagus and zucchini. Cook, stirring, for 2–3 minutes or until zucchini is softened.

Add rice to pan and stir for 30 seconds or until lightly toasted. Dissolve stock cube in 560ml (2¼ cups) water, add to pan and bring to the boil. Cover with a lid and transfer to oven. Bake for 20 minutes or until rice is tender.

Pick basil leaves from their stems and roughly chop. Finely zest lemon, then cut lemon into wedges.

Carefully remove risotto from oven. Add baby spinach leaves and cover with lid for 2 minutes or until spinach wilts.

Add most of the basil, most of the parmesan, lemon zest, butter and 40ml (2 tablespoons) hot water to risotto and stir to combine. Season well with salt and pepper. Divide risotto between bowls and sprinkle with remaining basil, remaining parmesan and pine nuts. Serve with lemon wedges.