• Preheat oven to 220°C/200°C fan-forced. • Thinly slice button mushrooms. Cut courgette into bite-sized chunks. Finely chop garlic. Roughly chop parsley.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until just browned, 3-4 minutes. • Add courgette, mushrooms and half the butter and cook, stirring, until tender, 4-6 minutes. • Add garlic, parsley, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

• Add the water and chicken-style stock powder to the pan, then bring to the boil. • Transfer risotto mixture to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' rice is cooked through but still has a bit of firmness in the middle.

• While the risotto is baking, grate carrot. Roughly chop tomato. • In a medium bowl, combine a drizzle of vinegar and olive oil, then season with salt and pepper. Add mixed salad leaves, carrot and tomato. Set aside.

• When the risotto is done, stir through grated Parmesan cheese and remaining butter. Season to taste. TIP: Stir through a splash of water if the risotto looks dry.

• Toss salad to combine. • Divide bacon, mushroom and Parmesan risotto between bowls. • Serve with garden salad. Enjoy!