Trim the root and the dark green leafy part from 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 for the stock (see ingredients for amount) into a saucepan. Add the vegetable stock paste, then bring to the boil and stir to combine. 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 min more. IMPORTANT: Wash your hands after handling raw meat. Cook lardons thoroughly.

Add the risotto rice to the pan with the bacon and veg, 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 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.

When the risotto has 3 mins left, stir the sugar snap peas through the risotto and cook for the remaining risotto cooking time until just tender.

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 style cheese. Season to taste with salt and pepper. Serve your risotto in deep bowls with the rest of the cheese and parsley scattered on top. Enjoy!