Trim the root and the dark green leafy part from the leek. Halve lengthways and thinly slice. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Pour the water for the stock (see ingredients for amount) into a medium saucepan on high heat. Add the vegetable stock paste and stir to combine. Bring to the boil, then reduce the heat to the lowest setting to keep the stock warm. Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the bacon lardons and cook until golden, 3-4 mins. Add the mushrooms and leek, then stir-fry until softened, 5 mins. Add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Add the risotto rice to the veg and bacon pan. Stir and cook until the edges of the rice are translucent, 1-2 mins. Add the cider vinegar, then stir together and allow it to evaporate, about 30 secs.

Stir a ladle of your stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

When the risotto has 3 mins left, stir in the spinach a handful at a time. Cook for the remaining cooking time until wilted and piping hot, 2-3 mins. TIP: Add a splash of water if needed.

Once cooked, remove the risotto from the heat. Stir in a knob of butter (if you have any), half the parsley and three quarters of the hard Italian style cheese. Season to taste with salt and pepper. Serve your risotto in deep bowls with the rest of the cheese and parsley scattered on top. Enjoy!