1. Fry the pancetta rashers in a medium non-stick frying pan for 1-2 minutes until golden and crisp. Put on a plate. Cook the sachet of vegetables in the microwave according to the pack instructions. Drain.
2. Meanwhile, tip the risotto into the frying pan. Add 2 tbsp water and the lemon zest and juice, and heat together over a low heat for 4 minutes.
3. Add the chicken to the pan and stir over a medium heat for a further 2-3 minutes.
4. Tip in the vegetables, some seasoning and the knob of butter. Gently simmer the risotto for 2-3 minutes until piping hot. Stir in the chopped basil. Spoon the risotto into a bowl. Finish by crumbling the pancetta and scattering basil leaves on top, and season with black pepper.