Diced Bacon & Green Veggie Risotto

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, until tender, 4-5 minutes. • Add arborio rice and garlic & herb seasoning and cook, until fragrant, 1 minute.

• To pan, add the boiling water (2 cups for 2P / 4 cups for 4P) and vegetable stock powder and bring to the boil. • Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Remove from oven then stir through green beans and a splash of water. Bake until liquid is absorbed, green beans are tender and rice is ‘al dente’, a further 5-8 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• Once the green beans have been added, return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.

• Once risotto is done, remove from oven and stir through plant-based basil pesto and baby spinach leaves, until wilted and combined. Season to taste.