Courgette, Pesto and Goats Cheese Risotto

Turn on the oven to approx 150' (Fan), place the tomatoes in an oven proof dish, drizzle over olive oil and season well with salt & pepper. Put the tomatoes in the oven.

Fry the onions in olive oil for approx 5 mins. Once softened added the crushed garlic cloves and the risotto rice and season well with black pepper. Cook for a further minute then add a glug of the stock and stir.

Heat a separate pan and fry the courgette until just browning. Meanwhile continue to stir the rice, adding more stock as the liquid is absorbed.

Once the rice is cooked through, stir in the pesto, the lemon juice and a handful of Parmesan.

Spoon a portion of the rice into a bowl. Arrange the goats cheese on top of this, followed by the courgette and finally the cherry tomatoes from the oven. Add a sprinkle of Parmesan and serve!