For a speedy risotto take a large microwaveable dish, add a dash of olive oil, diced bacon, finely chopped onion then cover and microwave on medium power for 2 minutes. Add some risotto rice, Oxo chicken stock, dried mixed herbs and cook on high for a further 13 minutes, stirring after 10 minutes. Add the sliced mushrooms, chopped tomatoes, chicken, more stock and seasoning and cook for a further 7 minutes. Leave to stand and then serve with some parmesan shavings sprinkled over.

1. Take a large microwaveable dish, add a dash of olive oil, diced bacon, finely chopped onion then cover and microwave on medium power for 2 minutes.
2. Measure the rice and add to the microwaveable bowl, then pour in a third of the stock and stir in the herbs.
3. Cover and microwave on high for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
4. Stir the rice again then add the sliced mushrooms, chopped tomatoes, chicken, the remaining stock and seasoning and cook for a further 7 minutes on high . Leave to stand for 2 minutes and then serve with some parmesan shavings sprinkled over.