• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Thinly slice celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, until tender, 4-5 minutes. • Add arborio rice and garlic & herb seasoning and cook, until fragrant, 1 minute.

• To pan, add the boiling water (2 cups for 2 people / 4 cups for 4 people) and vegetable stock powder and bring to the boil. • Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Remove from oven then stir through trimmed green beans and a splash of water. Bake until liquid is absorbed, green beans are tender and rice is ‘al dente’, a further 5-8 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• Once green beans have been added, return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, tossing, until browned, 3-4 minutes. • Once risotto is done, remove from oven and stir through plant-based basil pesto and baby spinach leaves, until wilted and combined. Season to taste.

• Divide risotto between bowls. • Top with bacon and a pinch of chilli flakes (if using) to serve. Enjoy!