• Preheat oven to 240°C/220°C fan-forced.
• Boil the kettle.
• Thinly slice leek.
• Finely chop garlic. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and leek, breaking up with a spoon, until golden, 3-4 minutes.
• Add garlic & herb seasoning andris risoni, stirring, until coated, 1 minute.
• Add the boiling water (3/4 cup for 2P, 1 1/2 cups for 4P). 

• Transfer risoni to a baking dish. Cover tightly with foil and bake until liquid is absorbed and risoni is ‘al dente’, 20-25 minutes. 

TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.
TIP: If needed, add a splash of water to loosen the risoni.

• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), 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 risoni from oven, then stir through baby leaves, basil pesto, the butter and grated Parmesan cheese.
• Stir through a splash of water to loosen the risoni if needed. Season to taste.

• Divide bacon and leek risoni between bowls.
• Top with garlic pangrattato to serve. Enjoy!