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

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

Boil your kettle, then pour the boiled water for the stock (see pantry for amount) into a measuring jug with the veg stock paste. Stir well to combine - this is your veg stock.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Stir your veg stock into the rice and mix to combine. Bring back to the boil.

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 stock has been absorbed, 20-25 mins.

Meanwhile, grate the Cheddar cheese.

While the risotto bakes, halve the lemon (see ingredients for the amount) and squeeze the lemon juice into a large bowl.

Add the sugar and olive oil for the dressing (see pantry for both amounts) to the bowl and mix together. Set aside.

When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, a squeeze of lemon, hard Italian style cheese, peas and a knob of butter (if you have any). 

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

Add the baby leaves to the bowl of dressing and toss to coat.

Share the risotto between your plates or bowls and serve with the salad alongside. Sprinkle the grated Cheddar over the risotto.

Enjoy!