Easy Pesto, Bacon & Mushroom Risotto

While the bacon and mushrooms are cooking, boil a kettle of water. Halve the cherry tomatoes (or keep whole to save time!). Slice the lemon into wedges.

Add the arborio rice to the pan and stir to coat. Add the boiling water (see ingredients), cherry tomatoes and chicken stock pot. Stir to combine then remove from the heat. Transfer the 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 the risotto is done, stir through the basil pesto, grated Parmesan cheese (reserve some for garnish), a good squeeze of lemon juice and the butter. Stir through the baby spinach leaves until wilted. Season to taste.