Oven-baked Bacon Risotto

• Place a large, wide-bottom ovenproof pan over high heat with a drizzle of oil.
• Once hot, add the onion, mushrooms and bacon. Season with ½ tsp salt and pepper (double both for 4p).
• Cook until softened, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.

TIP: If you don't have an ovenproof pan use a normal one and transfer risotto to an oven dish before placing in the oven.

• Add the risotto rice, half the dried Italian herbs (double for 4p) and dried chilli flakes (use less if you don't like spice) to the pan.
• Stir to cook until the edges of the rice are translucent, 1-2 mins.

• Pour the diluted stock into the pan and stir well to combine.
• Bring to the boil then remove from the heat and stir in a knob of butter.
• Pop a lid on the pan (or cover with foil) and bake in the oven until the rice is al dente and the water has been absorbed, 30-35 mins.

• When the risotto is ready, remove it from the oven.
• Season to taste with salt, pepper and lemon juice.
• Pick half the basil leaves (double for 4p) then roughly tear.

TIP: Add a splash of water if it's too dry.