• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Finely chop brown onion. • Slice zucchini and carrot into half-moons.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add diced bacon and onion and cook, breaking up bacon with a spoon, until golden, 3-4 minutes. • Add zucchini and carrot and cook, stirring, until softened, 2-3 minutes. • Add garlic & herb seasoning and risotto-style rice, stirring, until fragrant, 1-2 minutes. • Add the salt and water. Bring to the boil, then remove from the heat.

• Transfer the risotto to a large 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 cooking, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Add panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer to a small bowl and season to taste.

• Remove risotto from the oven and stir through baby spinach leaves, basil pesto and Parmesan cheese. • Stir through a splash of water to loosen the risotto if needed. Season with pepper.

• Divide the bacon and zucchini risotto between bowls. • Top with the garlic pangrattato to serve. Enjoy!