Leek & bacon risotto
10
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 1 • Difficulty: Easy
This risotto uses just one pan, so it’s a great option when you’re cooking for yourself. The crisp bacon makes it extra delicious.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Bacon medallions, raw
2 rasher(s), roughly chopped
Leek
1 medium, trimmed and sliced
Arborio rice, dry
55 g
Chicken stock cube(s)
1 cube(s), to make 350ml hot stock
Parmesan Cheese
10 g, finely grated
Chives, Fresh
1 tablespoon(s), snipped
Instructions
1
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.
2
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.
3
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.
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