Creamy Leek & Mustard Risotto

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a full kettle

Chop half your leek[s] in half lengthways (you'll use the rest later!), wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely chop (or grate) your garlic

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 sliced leek with a generous pinch of salt and cook for 4-6 min or until the leek has slightly softened

Meanwhile, top, tail and slice the remaining leek into rounds and wash thoroughly to remove any grit, then shake off any excess water

Dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Once the sliced leek has slightly softened, add the chopped garlic to the pan and cook for 1 min or until fragrant

Once fragrant, add your arborio rice and a pinch of salt 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 25-30 min or until all of the stock is absorbed and the rice is cooked

Tip: Add a splash of water if the risotto is looking a little dry!

Once the risotto has been cooking for 5-8 min, add the leek rounds to a baking tray with a drizzle of olive oil

Put the tray in the oven for 15-18 min or until slightly charred and tender – these are your roasted leek rounds

Once the rice is cooked, stir through your soft cheese, wholegrain mustard (not a mustard fan? Go easy!), half your grated Italian hard cheese (save the rest for garnish!) and a generous grind of black pepper – this is your creamy leek & mustard risotto