Instructions: Preheat grill on a high setting

1 Melt half the butter in a large saute pan. Finely slice the onion and fry until softened. Add the rice and stir-fry for 1-2 minutes.

Melt the remaining butter in a frying pan. Slice the chicken breast into thin strips and cook.

2 Mix the wine and stock, and add 1/3 of the liquid to the rice. Cook gently until absorbed and gradually add the rest. Leave to simmer until all the liquid has been absorbed.

3 Place the bacon on a baking sheet. Keeping the tomatoes attached to their stalk, place on the other half of the tray next to the bacon.

4 Drizzle with olive oil and sprinkle with rock salt. Grill for 4-5 minutes. Slice the mushrooms.

5 Trim the asparagus and slice in half. Add both to the pan of chicken and stir fry.

6 Finely chop 2 tbsp parsley. Add to the pan with the chicken. Cut the lemon in half and squeeze. Add to the pan, mix well and leave on a low heat until ready to serve.

7 Remove the tomatoes and bacon from the grill. Leave the bacon to cool on a plate. Finely grate the Parmesan. Break or cut the bacon into small pieces.

8 Stir the cheese into the rice and add the contents of the frying pan. Mix well and serve. Garnish with the crispy bacon and some fresh parsley.

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