Step 1 Preheat oven to 200°C. Spray tomatoes with oil and place onto a baking tray. Bake for 15 minutes. Meanwhile, combine stock and 2 cups water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and simmer until needed.

Step 2 Spray a large saucepan with oil and place over medium heat. Add onion and cook, stirring, for 5 minutes, until soft. Add rice. Cook, stirring, for 1 minute. Add 1/3 cup stock to rice. Stir until rice has absorbed stock. Add another 1/3 cup stock. Repeat until rice is tender and creamy (about 25 minutes).

Step 3 With last 1/3 cup stock, add spinach and lemon juice to rice mixture. Cook, stirring, for 5 minutes, until spinach wilts. Remove from heat. Stir in 2/3 of tomatoes. Divide risotto among bowls and top with remaining tomatoes and lemon zest. Serve with a green salad.