• Boil the kettle. Half-fill a large saucepan with boiling water and a generous pinch of salt. • Cook risoni, uncovered, over a high heat, ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain.

• Meanwhile, thinly slice button mushrooms and leek. • In a large frying pan, heat a drizzle of olive oil and half the butter over high heat. • Cook mushrooms, stirring, until tender, 4-6 minutes. Transfer to a bowl

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon and leek, breaking up with a spoon, until browned, 4-6 minutes (cook in batches if your pan is getting crowded). • Add garlic & herb seasoning, bechamel sauce and the reserved pasta water, stirring until well combined. • Remove from heat, add cooked risoni, mushroom, grated Parmesan cheese and the remaining butter. Stir until combined and season to taste.

• In a medium bowl, combine salad leaves, a drizzle of balsamic vinegar and olive oil. • Divide creamy bacon & mushroom risoni between bowls. • Top with balsamic rocket. Enjoy!