Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. 

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.

Once hot, add the beef mince and sliced mushrooms and fry until both are browned, 4-5 mins. Use a spoon to break up the beef mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

If you prefer hob cooking your risotto, skip the oven and just use a normal pan.

Meanwhile, peel and grate the garlic (or use a garlic press).

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. 

Add the risotto rice, tomato puree and garlic to the beef and mushrooms. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount), chicken stock paste and gochujang. 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, 25-30 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

When the risotto is cooked, remove it from the oven and stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Stir the butter (see pantry for amount), honey and hard Italian style cheese through the risotto. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

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

Share your gochujang risotto between your serving bowls.