Leek & sage risotto with crisp bacon

• olive oil↗1 tbsp tbsp
• leeks↗2

  sliced

• sage↗4

  leaves, shredded, or pinch dried

• risotto rice↗85g g
• white wine↗small glass

  small glass

• hot vegetable stock↗200ml ml
• rashers streaky bacon↗2-3
• grated parmesan3 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil in a pan, add the leeks and sage and fry for 2 mins until the leeks are starting to soften. Stir in the rice and cook for 1 min, stirring. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.

2. 2

   Meanwhile, grill the bacon until golden and crisp. Remove the rice from the heat, then stir in 2 tbsp of the Parmesan and freshly ground pepper. Spoon onto a plate, sprinkle with the remaining Parmesan and top with the bacon.