• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a large deep frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms until slightly softened and browned, 3-4 minutes. Add diced bacon, breaking up bacon 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 to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • Meanwhile, roughly chop semi-dried tomatoes. • When the risotto is ready, stir through shaved Parmesan cheese, semi-dried tomatoes and the butter. If needed, add a splash of water to loosen the risotto. Season with pepper. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• Meanwhile, thinly slice apple (see ingredients). • When risotto is almost ready, combine salad leaves, apple and balsamic vinaigrette in a large bowl. Season to taste. Little cooks: Lend a hand by tossing the salad!

• Divide bacon and mushroom risotto between bowls. • Serve with apple salad. Enjoy!