Exotic Mushroom Risotto

Heat a drizzle of oil in a large ovenproof sauce pan on medium high heat. Once hot, add the closed cup mushrooms and stir fry until browned, 4-5 mins. Add the onion to the mushrooms and cook stirring frequently until soft 4-5 mins. Add half the garlic and cook for a further 1 minute stirring frequently.

Stir the arborio rice into the onion, then add the boiling water (see ingredients for amount) and vegetable stock paste. Stir and bring to the boil, then reduce the heat to low. Cover the pan with a lid (or seal it with foil). Pop on the middle shelf of your oven and bake until the rice is tender, 20-25 mins. TIP: If you don't have an ovenproof pan, transfer to an ovenproof dish at this point, cover with a lid or some tin foil and bake as instructed.

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). Mix well to combine, taste and season with salt and pepper if needed. With the rest of the rocket, add a drizzle of olive oil and season with some salt, toss. Cut the exotic mushrooms into 2cm pieces.

When the risotto has about 6 mins left, heat a drizzle of oil in a medium frying pan on a medium high heat. When hot, add the exotic mushrooms and cook stirring frequently until starting to soften and turn golden brown, 4-5 mins. Once golden, add the remaining garlic, season with salt and pepper and cook stirring frequently for 1 minute. Remove from the heat.