Easy Pesto Halloumi & Leek Risotto

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek, stirring, until golden, 3-4 minutes. • Add garlic & herb seasoning and risotto-style rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water. Bring to the boil, then remove from heat. • Transfer risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: 'al dente' rice is cooked through but still slightly firm in the centre.

• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Toast panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.

• When the risotto has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Remove risotto from oven, then stir through baby leaves, basil pesto, haloumi and the butter. • Stir through a splash of water to loosen the risotto if needed. Season to taste.