Risotto filled Portobello Mushroom

Prepare vegetables by peeling and finely dicing the red onion, leeks and garlic. Make vegetable stock by adding boiling water to bouillon jelly. In a thick bottomed pan heat oil and add chopped onion, garlic and leeks. Cook until slightly softened. Add risotto rice, Italian seasoning and tomato paste, stir well and cook for a couple of minutes. Gradually add vegetable stock, stirring as you go and allow the rice to fully absorb the liquid before adding more. Allow to cook for 18-20 minutes until rice is cooked but still has a bite. Add grated Grana Padano and spinach and leave to one side. Place mushrooms on a baking tray, drizzle with a little oil and seasoning and bake. Remove from oven and allow excess water to drain away. Fill each mushroom with risotto and serve on a bed of rocket leaves with a sprinkling of grated Grana Padano and a cheese crisp.

To make a cheese crisp: Heat a non stick pan over medium heat. Evenly sprinkle grated Grana Padano into circular shapes and allow to bubble and melt until golden. Dab excess oil away with paper towel. Once cheese has browned nicely remove pan from heat and leave to one side to cool then gently remove crisp using a palette knife. These can be made in advance and will store well in an air tight container for up to three days. Add a bit of colour by adding chopped herbs of choice to the cheese as it begins to melt.