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

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  685

• Protein

  27g

• Carbs

  81g

• Fat

  27g

• Saturates

  9g

• Fibre

  8g

• Sugar

  13g

• Salt

  1.65g

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

Directions

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.

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