Baked Risotto with Greens and Peas: The Ultimate Comfort…

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped (about 1 cup or 150 g)
• 2 cloves garlic, minced
• 1 cup arborio rice (200 g)
• 4 cups vegetable broth, heated (960 ml)
• 1 cup fresh or frozen peas (150 g)
• 2 cups fresh spinach or kale, roughly chopped (150 g)
• ½ cup grated Parmesan cheese (50 g), plus extra for topping
• Salt and freshly cracked pepper, to taste
• Zest of 1 lemon (optional)
• Fresh herbs (basil or parsley), for garnish