Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

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

Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Add the veg stock paste, stir to combine. Bring to the boil then reduce the heat to the lowest setting.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the bacon lardons, leek and mushrooms to the pan. Cook until the veg has softened, 4-6 mins, then add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins. 

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.

Once cooked, remove the risotto from the heat.

Stir in the peas, a knob of butter (if you have any) and three quarters of the hard Italian style cheese.

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

When ready, share your mushroom and bacon risotto between your bowls with the remaining cheese sprinkled on top.

Enjoy!