Leek & sage risotto with crisp bacon

Ingredients

• 1 tbsp olive oil 
• 2  leek sliced
• 4  sage dried shredded
• 85 g arborio rice 
• 1 small glass wine 
• 200 ml vegetable stock hot
• 2  bacon 
• 3 tbsp parmesan grated

Equipment

• frying pan
• grill

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.
2. 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.
3. Meanwhile, grill the bacon until golden and crisp.
4. 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.