• Preheat the oven to 220°C/200°C. Thinly slice brown onion. Finely chop bacon.

• In a large frying pan, heat a small drizzle of olive oil over medium-high heat. Add onion and bacon, cook, stirring until golden, 6-7 minutes. • Add arborio rice and stir until well combined.

• Add the water, garlic & herb seasoning and chicken-style stock powder to the frying pan, stir well and bring to the boil. • Transfer the risotto to a medium 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.

• While the risotto is baking, halve snacking tomatoes. • Place snacking tomatoes on a lined oven tray. Drizzle with olive oil and the balsamic vinegar. Season with salt and pepper. Roast until blistered, 15-20 minutes. • While the snacking tomatoes are roasting, wipe out the large frying pan and return to medium high heat. Add pine nuts and toast until golden, 3-4 minutes.

• When the risotto is done, remove from the oven and stir through baby spinach leaves. Add the butter and shaved Parmesan cheese. Stir to combine. TIP: Stir through a splash of water if the risotto looks dry.

• Divide the bacon and spinach risotto between bowls. • Top with roast snacking tomatoes. Sprinkle over pine nuts to serve. Enjoy!