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

Halve, peel and chop the onion into small pieces.

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.

Once hot, add the sliced mushrooms and stir-fry until golden, 3-4 mins.

Add the onion and cook, stirring occasionally, until soft, 4-5 mins.

Once the veg has softened, season with salt and pepper, then stir in the garlic. Cook for 1 min more.

Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.

Add the boiled water for the risotto (see pantry for amount), veg stock paste and wild mushroom paste to the pan. Stir well to combine.

Bring back 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, 20-30 mins.

When the risotto is cooked, remove it from the oven and stir through in the hard Italian style cheese and butter (see pantry for amount).

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

Spoon your risotto into bowls and crumble over the goat's cheese.

Top with the rocket and a drizzle of olive oil to finish.

Enjoy!