Such a mouthful of a title for something that was incredibly easy to make. Literally 10 mins of prep and let the oven do the work. This will be my go-to dinner party dish from now on, everyone will think I’m a culinary goddess (unless they’ve read this and know my secret). 

Preheat the oven to 180 degrees C.

1) in a pan on the hob, fry up 1/2 onion til softened. 

2) add 5/6 chopped sundried tomatoes and 1 fresh tomato. Cook for 3 mins.

3) pour over 1 pint of veg stock and 250g of arborio rice. Season with salt and pepper and stir. 

4) put the lid on and place in the oven.

5) take 2 frozen cod fillets and drizzle them with olive oil. Shake over some dried thyme. Place on a baking tray and put in the oven.

6) after 25 mins remove the risotto, add some more water if needs be, add dried basil and crumble in 1/2 pack of goats cheese. Stir through. (Add spinach if you have it, I didn’t so went without!).

7) 5 mins later, take everything out and plate up: risotto first, then cod (pouring over the juices), sprinkle over chopped black olives and more goats cheese if you fancy it.

Hand to your other half and sit in satisfying silence whilst you gobble it down 🙂