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

Cut the lemon into wedges. Halve, peel and chop the red onion into small pieces.

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 onion and cook until softened, 4-5 mins. Season with salt and pepper.

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

Add a squeeze of lemon juice from a lemon wedge and allow to evaporate, 1-2 mins.

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

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, 20-25 mins.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the sliced pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the top shelf of your oven until soft and slightly charred, 14-16 mins.

When ready, remove the risotto from the oven and stir in the creme fraiche and vegan 'Nduja (see ingredients for amount - add less if you'd prefer things milder).

Stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Add the roasted pepper and half the hard Italian style cheese. Mix until combined. TIP: Add a splash of water to loosen the risotto if needed. 

Taste and season with more salt, pepper and lemon juice if needed.

Share the risotto between your bowls. 

Sprinkle over the remaining cheese and crispy onions, then serve with any remaining lemon wedges for squeezing over.

Enjoy!