Oven-Baked Feta & Mint Risotto

Preheat the oven to 200°C/ 180°C (fan)/ gas 4

Boil a kettle

Cut your leek[s] in half lengthways and wash carefully to remove any grit from between the leaves, then top, tail, and slice finely

Heat a large, wide-based pan with a generous drizzle of olive oil and a large knob of butter over a medium heat

Once hot, add the sliced leek and cook for 3-5 min or until softened and translucent

Meanwhile, dissolve your vegetable stock mix in 700ml [1050ml] [1.4L] boiled water

Add your arborio rice to the softened leek and cook for 30 secs, stirring to coat the grains in oil

Add your Chinese rice wine and cook for a further 30 secs or until it has almost evaporated

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

Once absorbed, continue to add the remaining 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

Meanwhile, add your feta to a large tin foil-lined baking tray and drizzle with olive oil and a pinch of pepper

Put the tray in the oven for 10-15 min or until the feta is golden

Trim and slice your spring onions finely

Strip your mint leaves from their stems and chop them finely, discard the stems

Wash your salad, then pat them dry with kitchen paper