• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. • Place cherry tomatoes and leek in a baking dish. Add the brown sugar, then drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until caramelised, 15-20 minutes.

• Meanwhile, boil the kettle. • When the tomatoes are done, add risotto-style rice, herb & mushroom seasoning, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people) to the baking dish. • Stir to combine, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

• While the risotto is baking, finely chop silverbeet. • When the risotto has 5 minutes remaining, stir through silverbeet, and bake, covered, until tender. • Remove from oven, then add the butter and half the grated Parmesancheese. Stir well to combine. TIP: Add a splash of water if the risotto looks dry.

• Roughly chop roasted almonds. • Divide Mediterranean tomato and silverbeet risotto between bowls. • Garnish with remaining Parmesan cheese and roasted almonds. Enjoy!