- 1tbsp sunflower oil
- Large handful fresh sage leaves
- 4 smoked streaky bacon rashers, chopped
- 450g leeks (about 2 medium), finely sliced
- 2 garlic cloves, crushed
- 225g arborio risotto rice
- 150ml dry white wine
- 2 very low salt vegetable stock cubes dissolved in 750ml hot water
- 80g soft goat’s cheese, crumbled
- Heat the oil in a large pan over a medium heat, then fry the sage until crisp. Set aside, then tip out the remaining oil. Add the bacon to the pan and fry over a medium heat until crisp on both sides. Set half aside with the sage.
- Add the leek to the rest of the bacon in the pan and cook for 5 min until softened and lightly browned. Add the garlic and cook for 1 min, then stir in the rice and turn up the heat slightly. Add the wine and let it bubble. When the wine has reduced by half, stir in half the stock and leave it to simmer, stirring occasionally until almost absorbed. Add the remaining stock and continue cooking and stirring occasionally until the rice is cooked. This should take about 18–20 min. If it becomes too thick before the rice is cooked, add a splash of hot water and cook until the grains are tender but retain a little bite.
- Stir in two-thirds of the goat’s cheese until melted, then serve the risotto with the remaining bacon and goat’s cheese, and the sage scattered on top.
Nutrition per serving
Read more on how we calculate nutrition.
413 13g 13g 6g 3.9g 3.3g 1.1g 106mg 50g 1.7mg