Leek & bacon risotto

SERVES 4 ● PREP 10 minS
● COOK 25 minS Easy

1.5 litres 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

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 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.

PER SERVING 445 kcals, protein 17g, carbs 67g,
fat 13g, sat fat 5g, fbre 6g, sugar 7g, salt 1.81g

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.