Super cheesy tomato risotto - NEW

Heat a drizzle of oil in a large ovenproof saucepan over medium-high heat and add the shallot. Tip: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Stir and cook until softened, 5 mins. Add the garlic and tomato puree and cook for 1 minute more. Stir in the rice and half the parsley and cook until the rice is slightly translucent, 1-2 mins.

Meanwhile, measure out the boiling water (see ingredients for amount) and add the vegetable stock powder. Stir to dissolve the stock and pour into your rice pan. Add the tomatoes, bring back to the boil, then cover with a lid (or some tightly fitting foil). Pop on the top shelf of your oven and bake until the rice is cooked and the stock absorbed, 20-25 mins.

While the risotto is cooking, halve the lemon and squeeze the juice into a large bowl. Add the honey and olive oil (see ingredients for amount) and whisk together with a fork. Trim the cucumber then quarter lengthways. Chop witdthways into small pieces. 

When the risotto is cooked, remove it from your oven. Carefully take the lid off the pan and stir in a knob of butter (if you have some) and the hard Italian cheese. Taste and season with salt and pepper if you feel it needs it.