Ingredients
- 15ml (1 tbsp) olive oil
- 8 rashers bacon
- 4 leeks, sliced
- 350g (12 oz) risotto (arborio) rice
- 200ml (61/2 fl oz) white wine
- 800ml (11/2 pint) hot vegetable stock
- grated parmesan, optional
Directions
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Heat the oil in the big pot and fry the bacon to your liking (just cooked or very crispy). Remove the bacon. When it has cooled, chop it into bite-sized pieces.
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Add the leeks to the pot and fry for 2 minutes until starting to soften.
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Stir in the rice and cook for 1 minute, stirring.
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Add the wine and stock, and then bring to the boil. Reduce the heat, cover and simmer for 10-12 minutes until the rice is tender.
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Remove the rice from the heat, add the bacon pieces, then stir in the parmesan if desired and some freshly ground pepper. Serve immediately.