Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Thinly slice the mushrooms. 

Put a large ovenproof pan on medium heat with a drizzle of oil. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once the pan is hot, add the mushrooms and season with salt and pepper. Cook until browned, stirring occasionally, 5-6 mins. Transfer the mushrooms to a bowl and set aside.

Pop your (now empty) pan back on medium-high heat and add the onion and bacon lardons.

Cook, stirring occasionally, until the onion has softened and the lardons are browned, 5-7 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. 

Stir in the cooked mushrooms and garlic, then cook until the garlic is fragrant, 1 min.

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

Add the boiled water for the risotto (see pantry for amount), mixed herbs and the chicken stock paste. Stir well to combine.

Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, zest and halve the lemon.

In a large bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the pea shoots, then toss to coat.

When the risotto is ready, remove from the oven. Stir in a knob of butter (if you have any) and three quarters of the hard Italian style cheese. Add a splash of water if you feel it needs it.

Stir in a pinch of lemon zest and squeeze in some lemon juice. Add more salt, pepper or lemon zest and juice if needed.

Serve your bacon and mushroom risotto in bowls topped with the pea shoot salad and remaining cheese.

Enjoy!