A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms
Ingredients
- 1 tbsp olive oil
- 2 leeks, sliced
- 4 sage leaves, shredded, or pinch dried
- 85g risotto rice
- small glass white wine
- 200ml hot vegetable stock
- 2-3 rashers streaky bacon
- 3 tbsp grated parmesan
Method
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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.
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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.