• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic.

• In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over medium-high heat. • Cook diced bacon and mushrooms, breaking up bacon with a spoon, until tender, 5-6 minutes. • Add garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

• Add the water and vegetable stock powder to the rice and bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• Meanwhile, thinly slice brown onion (see ingredients). • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, a splash of water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes.

• While the onion is cooking, thinly slice apple (see ingredients) into wedges. • In a large bowl, combine apple, salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste, then set aside. • When the risotto is done, stir through grated Parmesan cheese, remaining butter and the caramelised onion. Season to taste. TIP: Stir through a splash of water to loosen the risotto, if needed.

• Divide the mushroom and bacon risotto between bowls. Serve with the rocket salad. Enjoy!