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Leek & sage risotto with crisp bacon

Leek & sage risotto with crisp bacon

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A star rating of 4.3 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms

  • Freezable
Nutrition: per serving
NutrientUnit
kcal685
fat27g
saturates9g
carbs81g
sugars13g
fibre8g
protein27g
salt1.65g
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Ingredients

  • 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
  • 2-3 rashers streaky bacon
  • 3 tbsp grated parmesan

Method

  • 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.

Goes well with

Recipe from Good Food magazine, October 2007

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Overall rating

A star rating of 4.3 out of 5.22 ratings
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