Crispy Bacon & Broccoli Baked Risotto

To prepare the ingredients, finely slice the red onion. Chop the broccoli into florets. Peel and crush the garlic. Rinse the Arborio rice.

Heat the olive oil in a large ovenproof frying pan over a medium-high heat (if you don't have an ovenproof frying pan place a baking dish in the oven to heat up while you prep the risotto). Add the red onion and broccoli and cook for 4-5 minutes, or until the onion is soft. Stir through the garlic, butter and Arborio rice and cook for 1 minute, or until fragrant. Slowly pour in the stock liquid and bring to the boil for 2 minutes, stirring regularly. Remove the pan from the heat.

Cover the pan (or preheated baking dish) with a lid or aluminium foil and transfer to the oven to cook for 15-20 minutes, or until the stock has been absorbed and the rice is 'al dente' (if the rice is a bit gluggy add a splash of hot water and stir through). Finely grate the Parmesan cheese. Roughly chop the parsley. Once the stock has been absorbed, remove the pan from the oven and stir through the baby spinach leaves, Parmesan cheese and parsley. Season with salt and pepper.

Meanwhile, remove rind from the bacon. Place the bacon in a single layer on a lined oven tray. Transfer to the oven and cook for 15 minutes, or until crispy and golden. Remove and chop into small pieces. Slice the lemon into wedges.