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 to 3 rashers streaky bacon
3 tbsp grated parmesan
Step 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 to 12 minutes until the rice is tender.
Step 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.
Serves 1
Easy
Prep: 10 mins
Cook: 20 mins
A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms
Freezable