Sausage and Tomato Risotto

Put a large, ovenproof saucepan on medium-high heat and add a drizzle of oil. When hot, add the mushrooms and sausage meat and cook until browned, 5-6 mins. Break up the sausage meat into large chunks with a wooden spoon as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: The sausage meat is cooked when no longer pink in the middle. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer the risotto to an ovenproof dish before it goes in the oven.

Stir in the risotto rice, then add the tomato puree, chicken stock paste and water (see ingredients for amount). 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 your pan isn't ovenproof, now is the time to transfer everything into a large ovenproof dish before baking.

While the risotto bakes, have a little tidy or a sit-down.

When the risotto has 5 mins left, carefully take it out of the oven and remove the lid (or foil). Stir through the spinach and the grated hard Italian style cheese. Cover with the lid and bake for the remaining 5 mins.

Carefully remove the risotto from the oven. TIP: Add a splash more water if the risotto looks a little dry. Share between your bowls and top with the rocket to finish. Enjoy!