Chicken, Bacon & Mushroom Baked Risotto

Custom Recipe: If you've added diced bacon, add the bacon with the mushrooms and cook, breaking up bacon with a spoon, until browned, 4-5 minutes. Continue with step.

• To the pan with chicken, return mushrooms and then add lemon pepper spice blend and Nan's special seasoning, tossing, until fragrant, 1 minute. • Add arborio rice and the water. Bring to the boil, then transfer risotto mixture to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

• Meanwhile, thinly slice radish. • In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. • Just before serving, add mixed salad leaves and radish, then toss to combine.

Little cooks: Take the lead by tossing the salad!

• Remove risotto from oven, then stir through the butter, baby spinach and grated Parmesan cheese. • Stir through a splash of water to loosen risotto if needed. Season to taste.

Little cooks: Kids can help sprinkle over the cheese. Careful, the risotto is hot!