Oven-Baked Chicken, Bacon and Pea Risotto

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.

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