Bacon, Mushroom & Thyme Risotto

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking up with a spoon, until starting to brown, 3-4 minutes. Add the onion, sliced mushrooms and 1/2 the butter and cook, stirring until tender, 4-6 minutes. Add the garlic, thyme, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

Add the water and chicken-style stock powder to the pan with the risotto mixture and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake 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, roughly chop roasted almonds. Thinly slice the apple. Thinly slice the cucumber into half-moons. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil with a pinch of salt and pepper. Add the mixed salad leaves, apple, cucumber and 1/2 the almonds. Toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.

When the risotto is done, stir through the grated Parmesan cheese and remaining butter. Season to taste.

TIP: Stir through a splash of water to loosen up the risotto, if needed.