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
Parmesan
Method
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.