Double Mushroom Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the closed cup mushrooms and onion and stir-fry until browned, 5-6 mins. Add the balsamic vinegar and half the garlic. Cook until evaporated, 1 min. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiling water (see ingredients for amount) and veg stock paste.

Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, chop a quarter of the rocket as finely as you can.

Pop it into a small bowl with a quarter of the grated hard Italian cheese. Season with salt and pepper. Add the olive oil (see ingredients for amount), then mix well to combine. 

Thinly slice the portobello mushrooms.

When the risotto has 10 mins remaining, heat a drizzle of oil in a large frying pan on high heat. 

Add the portobello mushrooms and season with salt and pepper. Cook, stirring, until golden, 6-8 mins. Add the garlic and cook for a further 30 secs, then remove from the heat. 

When the risotto is cooked, remove it from the oven. Stir through the butter (see pantry for amount) and remaining hard Italian style cheese. TIP: Add a splash of water to loosen the risotto if needed.