LEEK & SAGE RISOTTO WITH CRISP BACON

Leek & sage risotto with crisp bacon image

A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 685 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 27 grams protein, Sodium 1.65 milligram of sodium