Basil Pesto & Bacon Risotto

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and diced bacon and cook, stirring, until the onion has softened and the bacon is starting to brown, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute.

Add the arborio rice to the pan and stir to coat. Add the water, lemon zest and crumbled chicken stock cubes and bring to the boil.

Transfer the risotto to a large baking dish. Cover tightly with foil and bake for 15 minutes. Remove the dish from the oven and stir through a splash of water and add the green beans. Re-cover with foil and bake until the liquid is absorbed and the rice is 'al dente', 15-20 minutes.

TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.

While the risotto is baking, roughly chop the walnuts. Pick the basil leaves and roughly chop. Wipe out the frying pan and return to a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. When the risotto is ready, stir through the butter, basil pesto, grated Parmesan cheese and a squeeze of lemon juice. Season to taste with salt and pepper. Stir through the baby spinach leaves until wilted.

TIP: Add a splash of water to loosen the risotto if needed!