• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Thinly slice brown onion. • In a large deep frying pan, heat a drizzle of olive oil over a high heat. Cook sliced mushrooms until slightly softened and browned, 3-4 minutes. • Add diced bacon and onion, breaking bacon up with a spoon, until starting to brown, 3-4 minutes. Add garlic paste and arborio rice and cook, stirring, until fragrant, 1-2 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), garlic & herb seasoning and chicken-style stock powder, then bring to the boil.

• Transfer risotto mixture to a baking dish. • Cover tightly with foil. Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • When risotto is done, stir through grated Parmesan cheese and the butter. If needed, add a splash of water to loosen. Season to taste. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• While risotto is baking, roughly chop roasted almonds and set aside. • Thinly slice pear (see ingredients). • When risotto is almost ready, combine baby spinach leaves, pear and balsamic vinaigrette dressing in a large bowl. Toss to coat. Season to taste.

• Divide bacon and mushroom baked risotto between bowls. Sprinkle with torn parsley and chopped almonds. • Serve with pear salad.