Goat's Cheese, Lemon & Fennel Risotto

1. Trim the fennel, then pick and reserve any feathery fronds for garnish. Halve the bulb and finely slice it. Peel, trim and finely slice the shallot. Peel, crush or finely slice the garlic cloves

2. In a deep frying pan or heavy-based pan, heat 2 tbsp olive oil over a medium heat. Add the fennel and shallot and season with salt and pepper. Gently fry for 5-7 mins, stirring often, till soft and translucent. Add the garlic and fry for a further 2 mins, stirring, till fragrant.

3. While the veg fry, fill and boil your kettle. Crumble the vegetable stock cube into a heatproof jug and pour in 1.5 ltr hot water. Stir to dissolve.

4. Tip 400g of the risotto rice into the pan with the veg. Stir well to coat the rice in the oil. Cook for 2-3 mins, stirring, till the rice is translucent at the edges.

5. Add a splash of the vegetable stock to the pan – around 100ml. Cook, stirring frequently, till the rice has absorbed the stock. Add another 100ml stock to the pan and repeat, stirring till the stock is absorbed. Continue till you’ve used all the stock and the rice is cooked but still with a little bite. This should take around 20-25 mins. Add a splash more water, if you need to.

6. Meanwhile, zest the lemon and halve it. When the risotto is almost cooked, sprinkle in the zest and squeeze in the juice from 1 half. Stir in the baby leaf spinach to wilt it.

7. Remove the risotto from the heat. Stir in the goat's cheese. Check for seasoning and add a pinch more salt and pepper or more lemon juice, if needed.

8. Divide the risotto between warm plates or bowls. Serve straight away.