Remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Put a large saucepan of water with a pinch of salt on to boil for the mangetout.

Pour the water (see ingredients for amount) into another large saucepan. Add the stock pot, then bring to the boil and stir to dissolve the stock pot. Lower the heat. Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Once hot add the pancetta and cook until golden, 3-4 mins. Add the mushrooms and leek and stir-fry until soft, another 5 mins. Add the garlic and cook for 1 minute more.

Next, add the arborio rice to the frying pan and cook over medium-low heat, stirring occasionally, 3 mins. Add the white wine vinegar, mix together and allow it to evaporate.

Add a ladleful of the stock to the rice mixture and stir until almost. Repeat this process until all of the stock has been absorbed. This will take around 20-25 mins. When ready, the risotto should be creamy, but each grain should still have a little bite. Tip: Taste as you go. If you run out of stock and the rice isn't cooked, add a little water and keep cooking.

Five mins before the risotto is cooked, add the mangetout to the pan of boiling water. Cook until just tender, 3-4 mins, then drain in a colander.

Stir the butter, half the parsley and three-quarters of the cheddar into the risotto along with the mangetout. Serve the risotto with the remaining cheese and parsley scattered on top. Enjoy!