Easy oven-baked bacon, pea and watercress risotto

Method

1. Heat the oven to 170°C/ 150°C fan/gas 3½. In a large non-stick frying pan, fry the lardons over a medium heat until golden. Using a slotted spoon, remove them to a plate.
2. Melt the butter in the same pan over a medium heat, add the onion and fry until transparent, then add the rice, stirring to coat in the butter. Add the wine and cook for 2-3 minutes more. Finally, add the chicken stock and bring to a gentle simmer.
3. Pour the risotto mixture into a warmed 1.5 litre casserole, stir in the fried lardons, then bake uncovered for 45 minutes. Stir in the peas, watercress and parmesan, then cook for 5 minutes. Scatter with basil and serve with lemon wedges.