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 and set aside - this is your veg stock.

Heat a drizzle of oil in an 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.

Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and tomato puree and cook for 1 min more.

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour your veg stock into the rice and stir well to combine. Add the baby plum tomatoes and 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 and squeeze the juice (see ingredients for amount) into a large bowl.

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

When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, grated Cheddar, hard Italian style cheese 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 pea shoots to the bowl of dressing and toss to coat.

Share the risotto between your plates or bowls and serve with the salad alongside.

Enjoy!