Oven-Baked 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 sliced mushrooms and onion. Stir-fry until browned, 5-6 mins.

Add the balsamic vinegar and half the garlic. Cook until evaporated, 1 min.

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir the boiled water for the stock (see pantry for amount) and veg stock paste into the pan.

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, 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 style cheese. Season with salt and pepper. Mix in the olive oil (see pantry for amount), then set your rocket pesto aside.

Thinly slice the portobello mushrooms.

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

Once hot, add the portobello mushrooms and season with salt and pepper. Cook, stirring, until golden, 6-8 mins. 

Add the remaining garlic and cook for 30 secs more, then remove from the heat.