Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil your kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug.

Add the vegetable stock and dried basil to the jug and stir well to combine - this is your veg stock.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the garlic and fry for 1 min. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the stock and 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, 20-25 mins.

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray and roast on the bottom shelf until softened, 15-20 mins.

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

When the risotto is cooked, remove it from the oven and mix in the butter (see pantry for amount), hard Italian style cheese, spinach and sun-dried tomato paste.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Change your oven setting to grill and set to the highest temperature.

Arrange the mozzarella on top of your risotto.

Grill until golden and bubbling, 5-8 mins.

Share your risotto between your bowls, then top with your roasted baby plum tomatoes (discard the juices) and drizzle over the pesto to finish.

Enjoy!