Preheat the oven to 180C

Chop the turkey and the chestnuts into small chunks - About 1cm pieces

Fry the bacon in a small pan until just cooked

Pour the risotto rice into a medium sized oven dish - This meal doesn't grow too much during cooking so it doesn't have to be too big.

Pour over the vegetable stock and add the bacon, chestnut and turkey.

Pour over a glass of Prosecco (or white wine will do)

Season with S & P

Cover loosely with tinfoil and cook for 20 mins

Remove the tin foil and cook again for a further 10-15 minutes until the consistency is how you like it. We had our quite dry and it was for more nibbling.