• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Thinly slice button mushrooms. • In a large frying pan, heat plant-based butter and a drizzle of olive oil over high heat. Cook mushrooms, stirring, until softened, 5-6 minutes. • Add the garlic, garlic & herb seasoning, herb & mushroom seasoning, tomato paste (see ingredients) and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

• Add the water and vegetable stock powder to the pan and bring to the boil. • Transfer 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 middle. TIP: Add a splash more water if risotto mixture looks too thick.

• While the risotto is baking, roughly chop roasted almonds. Thinly slice pear. • When the risotto has 5 minutes remaining, combine pear, baby spinach leaves and a drizzle of vinegar and olive oil in a large bowl. Season to taste.

• Divide mushroom and tomato risotto between bowls. Top with plant-based basil pesto and almonds. Serve with pear salad. Enjoy!