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

Boil your kettle, then pour the water (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 stock.

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

Heat a drizzle of oil in a large, wide-bottomed 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.

Bring back up to the boil, then pop a lid on the pan (or cover with foil) and 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 pat it dry with kitchen paper, making sure you squeeze out as much liquid as possible. Then tear it into 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. Set to the highest temperature.

Arrange your mozzarella on top of your risotto.

Return to the oven and place on the top shelf. Grill until golden and bubbling, 5-8 mins.

Divide your risotto between your serving bowls, top with your roasted baby plums and drizzle over your pesto.

Enjoy!