Halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press).

Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the chicken stock paste and mixed herbs - this is your stock.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the bacon lardons and cook until golden, 3-4 mins. 

Add the mushrooms and onion, then stir-fry until softened, 5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the garlic to the veg and bacon pan and cook for 1 min more.

Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins. 

Pour in the cider vinegar and allow to evaporate, 1-2 mins.

Pour in a third of the stock and stir to combine.

Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

When the risotto has 3 mins left, stir in the spinach a handful at a time. Cook for the remaining time until wilted and piping hot.

Once cooked, remove the risotto from the heat. TIP: Add a splash of water to loosen the risotto if needed.

Stir through the cheese and a knob of butter (if you have any) until melted. Season to taste with salt and pepper.

Share your bacon and mushroom risotto between serving bowls.

Enjoy!