• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. Cut zucchini into half-moons. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• 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, 3-4 minutes. Add zucchini and cook until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute.

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

• Transfer risotto mixture to a baking dish and cover tightly with foil. Bake until rice is 'al dente', 20-25 minutes. • Stir through a splash of water. Bake until liquid is absorbed, beans are tender and rice is ‘al dente’, a further 5-8 minutes. • Meanwhile, thinly slice kale, discarding any larger pieces of stalk. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When the risotto is ready, stir through grated Parmesan cheese, basil pesto, sliced kale, the butter and a squeeze of lemon juice. • Once the kale is slightly wilted, season with salt and pepper to taste.

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