Baby spinach and roast tomato risotto

1 Preheat oven to 200°C. Spray tomatoes with oil and place on a baking tray. Bake for 15 minutes. Meanwhile, combine stock and 2 cups water in a saucepan over a high heat. Cover and bring to the boil. Reduce heat to low and simmer until needed.

2 Spray a large saucepan with oil and place over a medium heat. Add onion and cook, stirring, for 5 minutes until soft. Add rice. Cook, stirring, for 1 minute. Add one ladle of stock. When absorbed, add another ladle, continuing until all stock absorbed.

3 Add spinach and lemon juice to rice. Cook, stirring, for 5 minutes until spinach wilts. Remove from heat. Stir in two-thirds of the tomatoes. Divide risotto among bowls and top with the remaining tomatoes and lemon zest.