Leek & sage risotto with crisp bacon
- Preparation and cooking time
- Serves 1
A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms
- 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 10-12 mins 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.