Green Risotto & Pan Con Tomate

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat (you will use this pan later for your risotto)

Add the 3 seed mix and toast for 1 min or until very slightly browned and starting to pop, then set them aside to cool, keeping the pan for later

Dissolve the vegetable stock cube[s] in 700ml [1.4L] boiled water

Peel and finely dice the brown onion[s]

Return the pan to a medium-high heat with a drizzle of vegetable oil and a knob of butter

Once the pan is hot and the butter is bubbling, add the onion and cook for 3-5 min or until softened but not coloured

Add the arborio rice to the pan and cook for 30 sec, stirring to coat the grains in oil

Add the Shaoxing wine and cook for a further 30 sec or until it has almost evaporated

Add 1/3 of the stock with a pinch of pepper

Once absorbed, continue to add the stock, a little at a time, stirring almost constantly until the stock has absorbed and the rice is cooked 

Meanwhile, peel and finely chop 1 [2] garlic clove[s]

Roughly chop the basil and parsley together, including the stalks

Add the toasted seeds, basil, parsley, oregano, chopped garlic, 3 tbsp [6 tbsp] olive oil, a splash of water and a pinch of salt and pepper to a food processor

Blitz to a coarse paste – this is your pesto

Slice each ciabatta, as you would a loaf of bread, into 5 even slices

Lay the slices flat on a baking tray then drizzle with olive oil

Put the tray in the oven for 4-5 min or until crunchy, you want your bread toasted but not burnt

Slice the tomatoes in half then grate (using the largest grater) directly into a bowl

Peel the remaining 2 [4] garlic cloves and cut them in half 

Grate the Italian hard cheese

Remove the toasted ciabatta from the oven then rub the remaining garlic cloves directly onto the toasted surface

Spoon the grated tomato onto the toasted ciabatta then season with salt and pepper – this is your Pan Con Tomate

Stir the pesto through the risotto, taste and add more salt and pepper if needed