Bacon & Cherry Tomato Risotto

In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Cook the onion and diced bacon, breaking up the bacon with a spoon, until golden, 6-7 minutes. Add the garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the arborio rice and stir until well combined.

Add the water, garlic & herb seasoning and chicken-style stock powder to the pan, stir, then bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake on the bottom shelf of the oven until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

While the risotto is baking, drain the tinned cherry tomatoes and place on a lined oven tray. Add the balsamic vinegar, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast on the top shelf of the oven until caramelised, 15-20 minutes. Meanwhile, wipe out the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Set aside.

When the risotto is done, remove from the oven and stir through the baby spinach leaves. Add the butter, grated Parmesan cheese, a generous squeeze of lemon juice and the lemon zest. Stir to combine. TIP: Add more or less lemon juice to taste. TIP: Stir through a splash of water if the risotto looks dry.