• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion (see ingredients) and garlic. Thinly slice button mushrooms.

• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook onion and mushrooms, stirring, until tender, 5-6 minutes. • Add garlic, garlic & herb seasoning and risotto-style rice and cook, stirring, until fragrant, 1-2 minutes.

• Add the water and vegetable stock powder to the rice and bring to the boil. • Transfer the risotto to a baking dish, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.

• Meanwhile, wipe out and return frying pan to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • Thinly slice cucumber. Roughly chop tomato. • In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. • Add tomato, cucumber and half the baby leaves to the dressing. Set aside.

• When the risotto is done, stir through grated Parmesan cheese, remaining butter and remaining baby leaves. Season to taste. TIP: Stir through a splash of water if the risotto looks dry.

• Toss garden salad to combine. • Divide mushroom risotto between bowls. • Garnish with toasted almonds. Serve with cucumber and tomato garden salad. Enjoy!