Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. 

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

If you prefer hob cooking your risotto, skip the oven and just use a normal pan.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the onion, bacon lardons and mushrooms. IMPORTANT: Wash your hands and equipment after handling raw meat.

Cook, stirring occasionally, until the onion has softened and the lardons are browned, 5-7 mins. IMPORTANT: Cook lardons thoroughly. 

Stir in the 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.

Stir in the boiled water for the risotto (see pantry for amount), mixed herbs and white wine stock powder. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Meanwhile, zest and halve the lemon (see ingredients for amount).

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.

Just before serving, add the rocket, then toss to coat in the dressing.

When the risotto's ready, remove from the oven. Stir in a knob of butter (if you have any), the lemon zest and three quarters of the hard Italian style cheese. TIP: Add a splash of water to loosen the risotto to your desired consistency.

Taste and add more salt or pepper if needed.

Serve your bacon and mushroom risotto topped with the rocket salad and remaining cheese.