• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. 
• Thinly slice celery. 
• Finely chop garlic. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, sliced leek, and celery breaking up with a spoon, until golden and tender, 5-6 minutes. 
• Add garlic and cook until fragrant, 1-2 minutes. 
• Remove from heat, then add risotto-style rice, herb & mushroom seasoning, chicken-style stock powder and the boiling water (21/4 cups for 2 people / 41/2 cups for 4 people). Stir to combine.

• Transfer risotto mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’ 24-28 minutes. 
• Remove risotto from oven, then stir through plant-based basil pesto, baby leaves and the butter. Stir through a splash of water to loosen risotto if needed. Season with a pinch of salt and pepper. 

TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.

• Divide plant-based basil pesto and bacon risotto between bowls. 
• Top with grated Parmesan cheese to serve. Enjoy!