• Preheat oven to 220°C/200°C fan-forced. Thinly slice button mushrooms. Cut courgette into half-moons. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, courgette and mushrooms, stirring occasionally, until tender, 6-7 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.

• While the bacon and veggies are cooking, boil the kettle. • Slice lemon into wedges. • To the pan, add risotto-style rice and stir to coat. Add boiling water (2 cups for 2 people / 4 cups for 4 people), diced tomatoes, baby leaves 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 been 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 pesto tomato, bacon and mushroom risotto between bowls. • Serve with remaining lemon wedges. Enjoy!