Oven-baked Bacon Risotto

• Place a large, wide-bottom ovenproof pan over medium heat with a drizzle of oil.
• 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.

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

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

• Add 500ml boiled water, half the Italian herbs (double for 4p) and the chicken stock powder.
• 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 it from the oven.
• Stir in a knob of butter (if you have any) and three-quarters of the hard Italian style cheese.
• Stir in a pinch of lemon zest and squeeze in some lemon juice. Add more salt, pepper or lemon zest and juice if needed.
• Roughly chop the parsley (stalks and all).

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