Leek & sage risotto with crisp bacon

Dinner with 8 ingredients.

Servings: 1

Total time: 30 minutes

Ingredients

• 1 tablespoon olive oil
• 85 gram risotto rice
• small glass white wine
• 4 sage leaves, shredded, or pinch dried
• 2-3 rashers streaky bacon
• 2 leeks sliced
• 3 tablespoon grated parmesan
• 200 millilitre hot vegetable stock

Method

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.
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.