One-Pot Mediterranean Cherry Tomato Risotto

• Heat a large ovenproof saucepan over medium-high heat with a drizzle of olive oil. Cook leek and celery, stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning and arborio rice, and cook until fragrant, 1-2 minutes. • Add cherry tomatoes, vegetable stock powder, the brown sugar and boiling water (21/4 cups for 2 people / 41/2 cups for 4 people). Stir to combine and bring to the boil. Cover tightly with a lid (or foil), then transfer to the oven and bake until 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. TIP: Use a baking dish if you don't have an ovenproof saucepan or pot.

If you've doubled your grated Parmesan cheese, stir through the Parmesan cheese as above.