Baked Porcini Mushroom & Bacon Risotto

If you've added diced bacon to your meal, heat the pan as above with 1/2 the butter. Cook the bacon, breaking up with a spoon, until golden, 6-7 minutes. Continue with step.

Add the water, mushroom powder and vegetable stock powder and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is 'al dente', 24-28 minutes. Halfway through cooking, stir through a splash of water. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

While the risotto is cooking, thinly slice the apple. Wipe out the frying pan and return to a medium high heat. Toast the pine nuts, tossing, until golden, 3-4 minutes. Set aside. In a medium bowl, combine the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Add the rocket leaves and apple to the dressing. Set aside.

Roughly chop the parsley. When the risotto is done, stir through the plant-based grated Parmesan and the remaining butter. Season to taste.