Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.

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

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

Heat a drizzle of oil in a large ovenproof saucepan 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 mushrooms and stir-fry until golden, 3-4 mins.

Add the leek and cook until soft, stirring occasionally, 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, 20-25 mins.

Once your risotto's ready, remove it from your oven.

Vigorously stir in the hard Italian style cheese and butter until melted.

Taste and add salt, pepper and a splash of water if you feel it needs it.

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

Drizzle the rocket with a little olive oil, then top each bowl with a handful to finish.

Enjoy!