Chicken and Bacon Risotto

Add the Arborio rice, garlic and lemon zest to the pan and cook, stirring, for 1 minute, or until fragrant. Slowly pour in the boiling water (see ingredients list), crumble in the chicken stock cubes and add the salt (see ingredients list). Bring to the boil and cook, stirring, for 2 minutes or until slightly reduced.

Transfer the risotto and the chicken, leek and bacon to the preheated baking dish, then cover tightly with foil. TIP: Be careful, the dish will be hot! Place in the oven to cook or 18-20 minutes or until the stock has been absorbed and the rice is 'al-dente'. TIP: 'Al dente' means just firm to the bite. TIP: If the rice is a bit gluggy, add a splash of hot water and stir through to loosen up.

While the risotto is baking, cut the zucchini into 1 cm chunks. Trim the green beans and cut into thirds. Cut the bacon into 1 cm squares. Roughly chop the parsley. Slice the lemon into wedges. Wash the frying pan out and return it to medium-high heat. Add the bacon and cook, stirring, for 4-5 minutes, or until golden. Transfer the bacon to a small bowl. Don't wash the pan out! Return the frypan to medium high heat and add the zucchini and the green beans. Cook for X minutes or until tender. Season with salt and pepper.

When the risotto is ready, remove the baking dish from the oven and stir through the butter, flaked Parmesan, bacon, zucchini and green beans.