Leek and blue cheese risotto
The delicate flavour of leeks makes them the perfect partner for tangy blue cheese and salty bacon in this comforting, indulgent risotto. Ready in just over 30 minutes.
2 tsp olive oil
5 smoked streaky bacon rashers, chopped
500g pack leeks, trimmed and thinly sliced
350g risotto rice
125ml dry white wine (optional)
1 vegetable stock cube, made with 1ltr hot water
25g butter (optional)
50g blue cheese, crumbled
40g walnuts, toasted and chopped
Method Heat the oil in a lidded pan over medium-high heat. Fry the bacon for 5 mins, stirring occasionally, until crisp. Remove with a slotted spoon and set aside.
Add the leeks to the pan and stir to coat in the oil. Cover and cook for 5-7 mins, stirring occasionally until softened. Set aside a large spoonful of leeks from the pan to garnish later. Reduce the heat to medium.
Add the rice to the pan with the leeks and cook for 1 min, then add the wine (if using) and cook, stirring, until absorbed. Add a ladleful of stock to the rice and cook, stirring, until absorbed. Repeat, adding a ladleful of stock at a time, for about 15 mins until the rice is cooked but still has a little bite to it.
Remove the pan from the heat and, if using, add the butter and stir until melted. Add most of the bacon to the pan. Add the cheese, and stir until it is melting into the rice. Season to taste, spoon into bowls and garnish with the bacon, reserved leeks and the walnuts.