Oven-Baked Bacon & Mushroom Risotto

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

Once the pan is hot, add the mushrooms and season with salt and pepper. Cook until browned, stirring occasionally, 5-6 mins. Transfer the mushrooms to a bowl and set aside.

Pop your (now empty) pan back on medium-high heat and add the onion and bacon lardons.

Cook, stirring occasionally, until the onion has softened and the lardons are browned, 5-7 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. 

Stir in the cooked mushrooms, garlic and mixed herbs, then cook until the garlic is fragrant, 1 min.

Stir the risotto rice into the pan and cook until the edges of the rice are translucent, 1-2 mins.

Add the boiled water for the risotto (see pantry for amount) and the 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.

Meanwhile, zest and halve the lemon.

In a large bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the rocket, then toss to coat.