Leek & bacon risotto
Calorie controlled cooking spray
Bacon medallions, raw
2 rasher(s), roughly chopped
1 medium, trimmed and sliced
Arborio rice, dry
Chicken stock cube(s)
1 cube(s), to make 350ml hot stock
10 g, finely grated
1 tablespoons, snipped
- Mist a pan with cooking spray and set over a medium-high heat. Cook the bacon for 4-5 minutes, until just golden. Remove from the pan and set aside. Add the leek to the pan and cook, stirring, for 6-8 minutes until softened. Add the rice and cook for 1 minute.
- Gradually add 350ml stock, a ladleful at a time, allowing the rice to absorb the liquid before adding more; this should take approximately 15 minutes.
- Once the rice is tender and all the stock has been absorbed, season well then stir through half the bacon and half the parmesan. Serve topped with the remaining bacon and cheese and garnished with the chives.