Heat 1 tbsp of olive oil in a non-stick frying pan. Crush 1 clove of garlic and chop 1 small onion. Add to the pan and cook on a gentle heat for 2–3 minutes. Slice 125g of chestnut mushrooms, add to the pan and cook for another 2–3 minutes. Add 175g of arborio rice and cook for 1 minute. Then add 75ml of white wine and cook, stirring continuously, until all the liquid is absorbed. Add around 500ml of reduced–salt vegetable stock, a ladleful at a time, letting the liquid absorb each time (you may need a little more or less stock). When the rice is cooked (but still with a slight bite), season and add 25g of grated Parmesan cheese. Divide between 2 plates and serve with a handful of rocket on the top of each. Follow with a 120g pot of Activia Intensely Creamy Velvety Vanilla Yogurt for each person.