Brie & Leek Risotto With Honey-Roasted Pecans

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Dissolve the vegetable stock mix in 700ml [1.3L] boiled water and add the Chinese rice wine

Chop the leek[s] in half lengthways, then wash thoroughly to remove any grit from between the leaves

Then top, tail and slice finely

Peel and finely chop (or grate) the garlic

Once the onion has started to soften, add the chopped leek, garlic and dried oregano

Cook for 5 min further or until the leek has softened

Once the leek has softened, add the arborio rice and cook for 1 min, stirring to coat the grains in the oil

Add the vegetable stock a ladle at a time, stirring continuously for 20-25 min or until most of the stock is absorbed and the rice is almost cooked

Grate the brie coarsely (or roughly chop into small cubes)

Roughly chop the dried cranberries

Whilst the rice is cooking, bash the pecans with a rolling pin into small pieces (keep them in the bag so you don't lose any!)

Add the crushed pecans to a baking tray lined with non-stick baking paper and drizzle over half of the honey (you'll use the rest later!)

Put the tray in the oven for 3 min or until golden and crunchy – these are your honey roasted pecans

Tip: Watch them like a hawk so they don't burn!

Once the rice is almost cooked, add the grated brie, half [all] the wholegrain mustard and a generous pinch of salt and pepper to the pan

Tip: Cooking for 2? Save the rest of the wholegrain mustard for another recipe!

Cook for 2-3 min further or until the rice is cooked with a slight bite – this is your brie & leek risotto

Wash the rocket, then pat it dry with kitchen paper