Tomato & Meat-Free Chicken Risotto With Parsley Oil

Boil a kettle

Dissolve the vegetable stock mix in 400ml [800ml] boiled water

Peel and finely dice the onion[s]

Peel and finely chop (or grate) the garlic

Tear the meat-free chicken into smaller strips

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

Once hot, add the diced onion and a pinch of salt and cook for 3 min until starting to soften, but not colour

Add the arborio rice and chopped garlic to the pan, stirring to coat the grains of rice in the oil

Add the chopped tomatoes and stir continuously until the rice has absorbed most of the tomato juice

Add the vegetable stock a ladle at a time, stirring continuously for 15-20 min or until all the stock has absorbed and the rice is cooked – this is your tomato risotto

Meanwhile, grate the cheddar cheese

Chop the parsley finely, including the stalks

Grind most of the chopped parsley (save some for garnish!) and a pinch of salt in a pestle & mortar to form a paste

Add 2 tbsp [4 tbsp] olive oil and mix well – this is your parsley oil

Tip: If you don't have a pestle and mortar, chop the parsley very finely and mix with olive oil

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

Once hot, add the meat-free chicken strips and cook for 7-8 min or until warmed through and starting to crisp, then season lightly with pepper

Once the risotto is nearly done, add the red wine vinegar and 1/2 tsp [1 tsp] sugar and cook for a further 2 min