Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
Cover the baker and refrigerate for at least one hour, or preferably overnight.
Place a large pan over a medium heat and add a drizzle of olive oil. once warm, add the onion, garlic, celery and a pinch of salt. mix well and cook for 10 minutes until soft.
Once soft, add the dried rosemary, mix well and cook for 5 more minutes.
add the risotto rice and mix well. cook for a few minutes before adding half of the veggie stock and stirring well. cook for around 25 minutes, adding the rest of the veggie stock, bit by bit, until it is all finished and the rice feels soft. you can also add a dash of almond milk during this time if the stock water is absorbed too quickly.
Once ready to serve, spoon the risotto into bowls and top with your favourite toppings. we love to top this with a dollop of coconut yoghurt, some sliced roasted chestnuts and a handful of fresh parsley.
