Hearty Mushroom, Chorizo & Spinach Risotto

• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook chorizo, onion and mushrooms, stirring, until browned, 5-6 minutes. • Add garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

• Add the water and vegetable stock powder to the rice and bring to the boil. • Transfer the risotto to a baking dish, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'al dente' means the rice is cooked through but still has a bit of firmness in the middle.

• Meanwhile, roughly chop tomato. Thinly slice cucumber. • In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. • Add tomato, cucumber and half the baby spinach leaves to the dressing. Set aside. • Wipe out frying pan and return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside.

• When the risotto is done, stir through plant-based grated cheese (see ingredients), remaining butter and remaining baby spinach. Season to taste.

TIP: Stir through a splash of water if the risotto looks dry.