Oven-Baked Chicken, Bacon & Mushroom 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 mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned, 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.

Stir in the diced chicken, cooked mushrooms and garlic, then cook until the garlic is fragrant, 1 min. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. 

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), mixed herbs 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). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, zest and halve the lemon (see ingredients for amount).

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.

Just before serving, add the rocket, then toss to coat in the dressing.