- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 leeks, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 4 sage leaves, shredded, or pinch dried
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 85g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- small glass white wine
- 200ml hot vegetable stock
- 2-3 rashers streaky bacon
- 3 tbsp grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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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.
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.