Leek & bacon risotto

Contains pork – recipe is for non-Muslims only
A handful of ingredients and a quick and simple method – midweek cooking couldn’t be easier

Prep:10 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 445
fat 13g
saturates 5g
carbs 67g
sugars 7g
fibre 6g
protein 17g
salt 1.81g

Ingredients

1½ l chicken stock
1 tbsp olive oil
4 streaky smoked bacon rashers, cut into pieces
3 large leeks, chopped
300g risotto rice
125ml white wine
50g grated parmesan
1 bunch chives, chopped

Tip

Make it veggie: Leek, pea & pepper risotto
Leave out the bacon. Fry 2 sliced red peppers with the leeks until softened. Use vegetable stock and, when the risotto is almost ready, stir in 140g frozen peas to heat through. Finish with grated vegetarian cheese.

Method

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.
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.