Hearty Bacon, Chicken & Herby Mushroom Risotto

• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook chicken, bacon and sliced mushrooms, until browned and cooked through, 4-5 minutes. • Add garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

• Add the water and stock concentrate to the rice and bring to the boil. • Transfer risotto to a 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' rice is cooked through but still slightly firm in the centre.

• Meanwhile, thinly slice brown onion (see ingredients). • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, a splash of water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes.

• While the onion is cooking, thinly slice apple (see ingredients) into wedges. • In a large bowl, combine apple, rocket leaves and a drizzle of the balsamic vinegar and olive oil. Season to taste, then set aside. • When the risotto is done, stir through shaved Parmesan cheese, the remaining butter and caramelised onion. Season to taste. Stir through a splash of water to loosen the risotto, if needed.