Preheat your oven to 200°C. Fill and boil your kettle. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Pour the boiling water for the stock (see ingredients for amount) into a measuring jug with the veg stock paste. Stir well and set aside.

Heat a drizzle of oil in an ovenproof saucepan on medium-high heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). When 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 the 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 water has been absorbed, 20-25 mins. Meanwhile, grate the Cheddar cheese.

While the risotto bakes, halve the lemon and squeeze the juice into a large bowl (see ingredients for amount). Add the sugar and olive oil for the dressing (see ingredients for both amounts) and whisk together. Set aside.

When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, 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 if needed.

Add the pea shoots to the bowl of dressing and toss to coat. Serve the risotto in bowls with the salad alongside. Enjoy!