Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Trim the green beans and cut into thirds. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Tear the kale leaves off the stem, then roughly chop the leaves.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and bacon, breaking the bacon up with a spoon, until the onion is softened and the bacon is golden, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute.

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

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

Divide the bacon and basil pesto risotto between bowls. Serve with any remaining lemon wedges.