Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Melt the butter (see pantry for amount) 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 melted, add the onion, season with salt and pepper and fry, stirring occasionally, until softened, 8-10 mins.

Add the garlic and sugar (see pantry for amount) to the onion. Cook until caramelised, 1-2 mins more. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount) and veg stock paste. 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, 25-30 mins. Meanwhile, zest and halve the lemon.

When the risotto is cooked, remove it from the oven and stir through the peas, vegan 'Nduja (add less if you'd prefer things milder) and hard Italian style cheese until well combined. Squeeze in the juice from half the lemon. Taste and season with salt, pepper and more lemon juice if needed. TIP: Add a splash of water to loosen the risotto if needed.

Share the risotto between your bowls. Tear the burrata in half and place on top. Sprinkle over the lemon zest. Finish with a crack of black pepper. Enjoy!