Trim the root and the dark leafy party form 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 (see ingredients for amount) into a saucepan. Add the vegetable stock paste, then bring to the boil and stir to dissolve. Lower the heat - you want to just 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 to the bacon lardons and stir-fry until softened, another 5 mins. Add the garlic and cook for 1 minute more.

Add the risotto rice to the pan and cook over medium-low heat until the edges of the rice are translucent, 2-3 mins, stirring occasionally. Add the cider vinegar, stir together and allow it to evaporate, about 30 seconds.

Stir in a ladle of your stock, 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 minutes, 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 the spinach through the risotto a handful at a time and cooke for the remaining risotto cook time, until piping hot.

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