Double Bacon & Mushroom Basil Pesto Risotto

• Meanwhile, finely chop garlic. • Roughly chop silverbeet. • Halve snacking tomatoes. • Slice lemon into wedges.

• To the frying pan, add risotto-style rice and garlic and stir to coat. Add the water, chicken stock pot and snacking tomatoes. • Stir to combine then remove from the heat. Transfer risotto mixture to a baking dish cover tightly with foil and bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes. • When risotto is ready, stir through basil pesto, Parmesan cheese, silverbeet, a good squeeze of lemon juice and the butter, until combined. • Stir through a splash of water to loosen risotto if needed. Season to taste with salt and pepper.