• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice onion and celery. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, brown onion, and celery breaking up with a spoon, until golden and tender, 5-6 minutes (cook in batches if your pan is getting crowded). • Add garlic and cook until fragrant, 1-2 minutes. • Remove from heat, then add arborio rice, herb & mushroom seasoning, chicken-style stock powder and the boiling water (2 1/4 cups for 2 people / 4 1/2 cups for 4 people). Stir to combine.

• Transfer risotto mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • Remove risotto from oven, then stir through basil pesto, baby spinach leaves and the butter. Stir through a splash of water to loosen risotto if needed. • Season with a pinch of salt and pepper.

• Divide basil pesto and bacon risotto between bowls. • Top with grated Parmesan cheese to serve. Enjoy!