Halve, peel and chop the onion into small pieces.

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

Pour the water for the stock (see pantry for amount) into a saucepan. Add the veg stock paste, then bring to the boil and stir to combine. Lower the heat - you want to just keep the stock warm.

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

Once hot, add the bacon lardons, onion and mushrooms to the pan. Cook until softened, 4-6 mins, then add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins. 

Stir a ladle of your stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.

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

Once cooked, remove the risotto from the heat.

Stir in the peas, a knob of butter (if you have any) and three quarters of the hard Italian style cheese.

Season to taste with salt and pepper. TIP: Add a splash of water to loosen the risotto if needed.

When ready, serve your mushroom and bacon risotto in deep bowls with the remaining cheese sprinkled on top.

Enjoy!