Soak the dried sun-dried tomatoes in the veg stock cube and water and add the plum tomatoes. Leave to one side.

Heat a drizzle of oil in a pan and fry the onion. Add the garlic, tomato puree and cook for about 1 min.

Stir in the rice and cook for 4-5 mins.

Slowly and gradually add the tomato stock water stirring until all the water has been absorbed allowing the soaked sun-dried tomatoes and baby plum tomatoes to mix with the risotto.

Toss the watercress, rocket and mung beans in some truffle oil and serve on the side.