Goats Cheese Risotto

Fill and boil your kettle. Heat a drizzle of oil in a large ovenproof saucepan on medium heat (transfer to an ovenproof dish later if you don't have one). Once hot, add the mushrooms and fry them until golden, 3-4 mins. Stir every minute. Add the leek to the mushrooms and cook until soft, 4-5 mins, stir occasionally. Season with salt and pepper, then stir in the garlic. Cook for 1 minute.

Stir in the rice and cook until slightly translucent, 1 minute. Then pour in the boiling water (see ingredients for amount) and stir in the stock paste and wild mushroom paste. Stir everything together and bring to the boil. Pop a lid on (or some foil), then put your risotto on the top shelf of your oven to bake until the rice is tender, 20-25 mins. Tip: If your pan isn't ovenproof, just pour the mixture into an ovenproof dish, cover tightly with foil instead and cook for the same amount of time.

While the risotto is baking, pop the panko breadcrumbs in a small bowl and add the olive oil (see ingredients for amount), season with salt and pepper and stir together.

Once your risotto is ready, remove it from your oven. Vigorously stir the hard Italian cheese and butter into the risotto until melted. Then taste and add salt and pepper if you feel it needs it.