Oven-Baked Bacon, Butternut and Pea Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

If you prefer hob cooking your risotto, skip the oven and just use a normal pan.

When the onion is halfway through cooking, add the bacon lardons to the same pan.

Fry, stirring occasionally, until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the bacon has cooked, add the garlic to the pan and cook for 30 secs.

Add the risotto rice to the bacon and onion. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the chicken stock paste, mixed herbs and boiled water for the risotto (see pantry for amount). Season with salt and pepper.

Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

When the risotto is cooked, remove it from the oven, then stir in the peas until piping hot, 1-2 mins.

Mix the pesto, hard Italian style cheese and butter (see pantry for amount) into the risotto until melted and well combined.

Stir in the roasted butternut squash.

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.