- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
Once the rice is cooked through, stir in the pesto, the lemon juice and a handful of Parmesan.
- STEP 5
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!