Baked Mushroom & Rosemary Risotto

• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook onion and sliced mushrooms, stirring, until tender and browned, 6-8 minutes. • Add garlic, rosemary and arborio rice. Cook until fragrant, 1-2 minutes.

• Add the water, vegetable stock pot and garlic & herb seasoning to the frying pan, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. When the risotto has 10 minutes remaining, remove from oven. Stir through green beans, then return to oven to bake until tender.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• While the risotto is baking, thinly slice cucumber into half-moons. • In a medium bowl combine the honey with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add rocket leaves and cucumber. Toss to coat.

• When the risotto is ready, remove from oven • Stir in grated Parmesan cheese and remaining butter. • Season to taste.

TIP: Stir through a splash of water to loosen the risotto, if needed.