Oven-Baked Bacon & Mushroom Risotto

Put a large ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). Add a drizzle of oil.
When hot, add the mushrooms and season with salt and pepper. Cook until browned, 5-6 mins, then remove to a bowl.

Pop your (now empty) pan back on medium-high heat.
Add the onion and bacon lardons and cook until the onion is soft and the lardons are nicely browned, 5-7 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Stir the cooked mushrooms and garlic into the bacon and onion, then cook until fragrant, 1 min. Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.
Add the cider vinegar and allow it to evaporate completely before adding the boiled water (see ingredients for amount) and chicken stock paste. Stir well to combine.
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, 20-25 mins.

When the risotto is ready, remove from your oven and leave it to cool slightly.
Meanwhile, in a large bowl, mix a squeeze of lemon juice with the sugar and olive oil for the dressing (see ingredients for both amounts). Season with salt and pepper.
Add the rocket and toss to coat.