• 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 high heat. Cook sliced mushrooms until slightly softened and browned, 3-4 minutes. • Add diced bacon and onion, 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 vegetable 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 grated 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 pear (see ingredients). • When risotto is almost ready, combine salad leaves, pear 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. Sprinkle with flaked almonds. • Serve with pear salad. Enjoy! Little cooks: Add the finishing touch by sprinkling the almonds over the risotto.