• Preheat oven to 220°C/200°C fan-forced. Thinly slice portabello mushrooms. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and mushrooms, stirring occasionally, until tender, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.

• While the bacon and mushrooms are cooking, boil the kettle. • Drain tinned cherry tomatoes. Slice lemon into wedges. TIP: Reserve the passata from the cherry tomatoes to use in another meal!

• To the pan, add arborio rice and stir to coat. Add the boiling water (2 cups for 2 people / 4 cups for 4 people), cherry tomatoes and vegetable stock powder. Stir to combine, then remove from heat. • Transfer the risotto mixture to a baking dish, cover tightly with foil and bake until the liquid has absorbed and rice is ‘al dente’, 24-28 minutes. • When the risotto is ready, stir through basil pesto, grated Parmesan cheese, the butter and a good squeeze of lemon juice. Season to taste.

• Divide bacon, mushroom and cherry tomato risotto between bowls. • Serve with remaining lemon wedges. Enjoy!