Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the tomatoes onto a piece of foil with half the butter (see pantry for amount), then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.

When the oven is hot, roast on the bottom shelf until softened, 20-25 mins.

Boil a full kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug.

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large 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 shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more.

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

Pour in the boiled water from your measuring jug and the veg stock paste, stirring well to combine. Bring back up to the boil, then pop a lid onto 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, 20-25 mins.

Crumble the Greek style salad cheese.

Roughly chop the chives (use scissors if easier).

When the risotto's cooked, remove it from the oven and mix in the hard Italian style cheese, pesto, half the chives and the remaining butter.

Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick.

Share the pesto risotto between your bowls and top with the roasted baby plum tomatoes, spooning over the juices from the parcel.

Scatter over the Greek style salad cheese and remaining chives to finish.

Enjoy!