Leek and sage risotto with bacon

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.