Chicken & Bacon Risotto

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the bacon and sweetcorn and cook, until slightly golden, 2-3 minutes. Add the chicken and cook, until just browned, 4-5 minutes. Reduce heat to medium-high and add the grated zucchini, garlic & herb seasoning, arborio rice, water and crumbled chicken stock. Bring to the boil, then remove from the heat.

Transfer the risotto to a large 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 baby spinach leaves. Zest the lemon, then slice into wedges. Wash and return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs and cook, stirring, until golden brown, 3 minutes. Add the lemon zest and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a medium bowl.

TIP: Add more or less lemon zest according to your taste.

When the risotto is done, remove from the oven and stir through a splash of water if needed. Stir through a generous squeeze of lemon juice, grated Parmesan cheese, butter and spinach. Season with salt and pepper.