• 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 and leek, breaking up with a spoon, until golden, 3-4 minutes (cook in batches if your pan is getting crowded). • Add garlic & herb seasoning and risotto-style rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water. 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. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• 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 risotto from oven, then stir through baby leaves, 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 garlic pangrattato to serve. Enjoy!