One-Pan Spring Greens Baked Risotto

Ingredients

• zucchini, into thin rounds
• spring onion, thinly sliced
• asparagus, woody ends discarded, cut into 1cm pieces
• pine nuts, toasted for 1 minute or until slightly golden
• oil
• rice, stir for 30 seconds or until lightly toasted
• stock cube, dissolve in 560ml (2¼ cups) water, add to pan and bring to the boil
• baby spinach leaves
• basil leaves, roughly chopped
• lemon, zest finely, cut into wedges
• parmesan
• butter
• hot water, 40ml (2 tablespoons)
• salt
• pepper
• pine nuts, for sprinkling
• lemon wedges