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

Meanwhile, 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.

Add the onion to the pan and stir-fry until softened, 4-5 mins.

Once the onion has softened, add the garlic and cook for 1 min. 

Add the risotto rice, 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), mixed herbs and veg stock paste. 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 almost been absorbed, 20-25 mins.

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season. Drizzle over the honey (see pantry for amount).

Fold the foil, sealing on all sides to create a parcel. Pop the tomato parcel on the bottom shelf of your oven until softened, 15-20 mins.

While everything bakes, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

When the risotto's ready, remove it from the oven and stir in the butter (see pantry for amount), hard Italian style cheese, pesto, spinach and sun-dried tomato paste.

Season to taste with salt and pepper if needed. 

Arrange the mozzarella on top of your risotto.

Return to the oven, uncovered, and bake until melted, 5-8 mins.

Share the risotto between your bowls. 

Top with the roasted baby plum tomatoes (discarding the juices) to finish.

Enjoy!