Oven Baked Greek Cheese & Mint Risotto & A Chicken Breast

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

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

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 Greek cheese 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 Greek cheese is golden

Trim and slice your spring onion[s] 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