Leek & sage risotto with crisp bacon
A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms
- Prep: 10 mins
Cook: 20 mins
- Serves 1
- Easy
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
-
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.
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