• Preheat oven to 240°C/220°C fan-forced. • Thickly slice leek. Slice courgette into rounds. • Place leek and courgette on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • Heat a large frying pan over medium-high heat with half the plant-based butter and a drizzle of olive oil. • Cook risotto-style rice, garlic & herb seasoning and half the garlic, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove pan from heat.

• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

• Meanwhile, roughly chop roasted almonds (see ingredients). • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients)and almonds, stirring, until golden brown, 3 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season and set aside.

• Remove the baking dish from the oven, then stir through plant-based basil pesto and the remaining plant-based butter. • Gently stir through baby leaves and roasted veggies, season to taste. TIP: Stir through a splash of water to loosen the risotto if needed.

• Divide plant-based basil pesto and leek risotto between bowls. • Top with almond pangrattato and tear over parsley to serve. Enjoy!