• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, leek and soffritto mix until golden, 4-6 minutes. • Add herb & mushroom seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water (21/4 cups for 2 people / 41/2 cups for 4 people). Bring to the boil, then remove from heat. • Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

• Meanwhile, wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and roasted hazelnuts, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste. • Remove risotto from oven, then stir through basil pesto, the butter and grated Parmesan cheese. Stir through a splash of water to loosen the risotto if needed. Season to taste.

• Divide bacon and leek risotto between bowls. • Top with hazelnut pangrattato to serve. Enjoy!