Boil a full kettle.

Halve, peel and thinly slice the onion. Halve the lemon.

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.

If you prefer oven-baking your risotto, preheat your oven to 220°C/200°C fan/gas mark 7. Use an ovenproof pan and 2p: 600ml, 3p: 900ml, 4p: 1200ml of boiled water.

Meanwhile, heat a drizzle of oil in a large, wide-bottomed saucepan on medium-high heat.

Once hot, add the bacon lardons and sliced onion. Cook until the bacon is golden and the onion is softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the mushrooms, then stir-fry until softened, 5-6 mins more.

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

Pour in a third of the stock and stir to combine. Bring to the boil, then simmer until the liquid has been absorbed.

Repeat with the remaining stock, adding it a third at a time. Stir occasionally.

The risotto should take 20-25 mins in total. It’s ready when the rice is 'al dente', cooked through but still slightly firm in the centre.

For oven-baking, pour in all the water at once and cover with a lid or foil. Bake until the water has been absorbed, 25-30 mins.

When the risotto has 2 mins remaining, 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 to your desired consistency.

Stir through the Italian style cheese and butter (see pantry for amount) until melted. Add a squeeze of lemon juice.

Season to taste with salt, pepper and more lemon juice if needed.

Serve your bacon and mushroom risotto in bowls.