• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. Trim green beans and cut into thirds. • Zest lemon to get a pinch, then slice into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and diced bacon, breaking up bacon with a spoon, until onion is softened and bacon is golden, 6-7 minutes.

• Add arborio rice and garlic & herb seasoning, stirring to coat. • Add the water, lemon zest and chicken-style stock powder, combine then bring to the boil.

• Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Stir through a splash of water and green beans. Bake until liquid is absorbed, beans are tender and rice is ‘al dente’, a further 5-8 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When the risotto is ready, stir through shaved Parmesan cheese, basil pesto, baby spinach leaves, the butter and a squeeze of lemon juice. • Once baby spinach is slightly wilted, season with pepper.

• Divide bacon and basil pesto risotto between bowls. • Serve with any remaining lemon wedges. Enjoy!