Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Trim the green beans and cut into 2cm pieces. Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch, then slice into wedges (see ingredients list). Roughly chop the bacon into 2cm pieces.

In a large frying pan, melt the butter with a drizzle of olive oil over a high heat. Add the onion and bacon and cook, stirring, until the onion has softened and the bacon is starting to brown, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute.

Add the arborio rice to the pan and stir to coat. Add the water, lemon zest, crumble in the chicken stock cubes and bring to the boil.

Transfer the risotto mixture to a large baking dish, cover tightly with foil and bake for 20 minutes. Stir through a splash of water and the green beans and return to the oven. Bake until the liquid is absorbed, the green beans are tender and the rice is ‘al dente’, 5-8 minutes.

When the risotto is ready, stir through the grated Parmesan cheese, basil pesto, baby spinach leaves and a squeeze of lemon juice. Season to taste with salt and pepper.

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