Oven Baked Bacon and Mushroom Risotto

Fill a pot with water (amount specified in the ingredient list) and put on high heat. Stir in the chicken stock pot and when it’s dissolved, reduce the heat to low to keep your stock hot.

Put a wide bottomed ovenproof pan on medium-high heat and add a glug of oil. Add your onion and bacon and cook for 5-7 mins or until your bacon is nicely browned and your onion is soft. Add your mushrooms and cook for another 3 mins.

Add half your garlic, cook for 1 minute and then stir in the arborio rice. Add the white wine vinegar and allow it to evaporate completely before adding your stock. Reduce the heat to low, cover the pan with a lid or seal the pan with foil. Pop the pan in your oven and cook for 25 mins. This is your risotto.

While your risotto is in your oven, get your washing up done and get organised to finish the meal.

When the time is up, remove your risotto from your oven and leave to cool for 5 mins. To make the creamed spinach, heat a large frying pan on high heat and add a splash of oil. Add the spinach to the pan, season with a pinch of salt and a generous grind of black pepper and stir continually for 2 mins or until your spinach has wilted. Tip: You may need to cook your spinach in batches.

Once all your spinach has wilted, add it all back to the pan with your remaining garlic and cook for 1 minute. Finish your baby spinach by stirring in the crème fraîche and then keep to one side.

Take the lid off your risotto and stir in the butter and half of the hard Italian cheese. Add a squeeze of lemon and your tarragon. Taste to make sure you are happy with the seasoning. Add more salt and pepper if necessary.