Sophie's Truffle Mushroom Risotto

In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Cook the onion and sliced mushrooms, stirring, until tender, 5-6 minutes. Add the 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 the liquid is absorbed and the 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.

While the risotto is baking, finely chop the roasted hazelnuts. In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. Thinly slice the cucumber. Roughly chop the tomato. Add the cucumber, tomato and 1/2 the baby spinach leaves to the dressing. Set aside.

When the risotto is done, stir through the grated Parmesan cheese, remaining butter and remaining baby spinach. Season to taste.

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