Leek & bacon risotto

• chicken stock↗1 ½l l
• olive oil↗1 tbsp tbsp
• streaky smoked bacon↗4 pieces

  rashers, cut into pieces

• large leeks↗3

  chopped

• risotto rice↗300g g
• white wine↗125ml ml
• grated parmesan50g g
• bunch chives1

  chopped

Step-by-step instructions

1. 1

   Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.

2. 2

   Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.