Baked Bacon, Mushroom & Sage Risotto

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the diced bacon, breaking up with a spoon, and cook, 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, sage, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

Add the water and the crumbled chicken stock (see ingredients) into the pan with the rice and bring to the boil. Transfer the risotto to a 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' means the rice is cooked through but still has a bit of firmness in the middle.

While the risotto is baking, roughly chop the roasted hazelnuts. Thinly slice the pear. Thinly slice the cucumber into half-moons. In a medium bowl combine the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, pear, cucumber and 1/2 the hazelnuts. Toss to combine.

When the risotto is done, stir through the shaved Parmesan cheese and remaining butter. Stir through a splash of water if the risotto looks dry. Season.