Add the rice to a saucepan with the chicken stock, bring to a boil then gently simmer for about 10 minutes or until just al dente, then drain the cooking liquid from the rice, reserving the starchy water.

While the rice is simmering, fry the onions and bay leaves in the olive oil for about five minutes until soft, then stir in the garlic for another minute and then remove from the heat.

Add the drained rice to the pan with the onions and garlic and stir together. In a separate bowl, mix together 1 sachet of Smarter Naturally soup with 250ml of the hot cooking liquid. Once combined, pour this into the pan with the rice and onions and stir together; grate in the parmesan and pour into a serving bowl.

Garnish with a few extra shavings of parmesan, drizzle of olive oil, pinch of chilli flakes, turn of black pepper and pinch of sea salt.