Creamy Lemon Risotto with Spinach Pesto

• Slice the courgette into rounds of no more than 0.5cm thickness.
• Transfer to a bowl and add the oregano.
• Drizzle with olive oil and season to taste with salt and pepper, then toss well to coat.
• Transfer to a parchment-lined baking sheet and roast in the oven for 15 - 20 minutes.

• When the risotto rice has absorbed all the liquid, repeat with the rest of the stock, adding it in two more batches.
• The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes.
• Add a splash of water and cook longer if you'd prefer the risotto to be less al dente.

• Cut the lemon into eight wedges.
• Juice one lemon wedge per person into a tall container.
• Add the extra virgin olive oil and the basil (including the stems), along with half each of the spinach and the cheese.
• Season to taste with salt and pepper, then use an immersion blender to process into a smooth pesto (see Tip).

Tip: add a splash of water if the pesto is too thick.

• Dice the ham.
• When the risotto is done, stir in the ham, along with the rest of the spinach and cheese.
• Cook for 2 more minutes over low heat.
• Season to taste with salt and pepper.