Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Halve, peel and thinly slice the shallot.

Zest and halve the lemon.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the shallot. Fry until softened, 4-5 mins.

Next, stir in the garlic and cook for 1 min more.

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

If you prefer hob cooking your risotto, just use a normal pan.

Stir the boiled water for the risotto (see pantry for amount) and vegetable stock paste into the rice.

Bring back up to the boil, then pop a lid on the pan (or cover with foil). 

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. 

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When the risotto has 5 mins left, stir in the spinach and peas. 

Return to the oven for the remaining 5 mins so the spinach is wilted and piping hot.

When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, a knob of butter (if you have any), a squeeze of lemon juice and half the lemon zest.

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.

Serve the risotto in bowls topped with the salmon. 

Sprinkle over the remaining lemon zest, and serve with a lemon wedge alongside for squeezing over.