• Preheat oven to 220°C/200°C fan-forced.
• Thinly slice button mushrooms. Finely chop garlic. 
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes.
• Add the brown sugar and a splash of water and cook until caramelised, 1-2 minutes. Transfer to a paper towel-lined plate. 

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook sliced leek and mushrooms until browned, 6-8 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add garlic & herb seasoning and risotto-style rice and stir to coat.
• Add the water and chicken-style stock powder and bring to the boil. Stir to combine, then remove from heat. 

• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• When the risotto is done, remove from oven, then stir through the butter and grated Parmesan cheese (see ingredients). Season to taste with salt and pepper.

TIP: Stir through a splash of water to loosen the risotto if needed.
TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.

• When the risotto has 5 minutes cook time remaining, thinly slice apple.
• In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then add mixed salad leaves, apple and toasted almonds. Toss to combine. 

• Divide mushroom risotto between bowls. Top with caramelised bacon.
• Serve with apple and almond salad. Enjoy!