• Preheat the oven to 220°C/200°C fan-forced. • Finely chop garlic. Finely chop brown onion. Slice the zucchini 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 with a spoon, until golden, 5-6 minutes. Then add zucchini and cook for a further 2-3 mins. • Add garlic & herb seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder 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 the 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 the risotto from the oven and stir through the baby spinach leaves, basil pesto and shaved Parmesan cheese. • Stir through a splash of water to loosen the risotto if needed. Season with pepper.

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