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Leek and bacon risotto with pumpkin or parsnip wine

Janey Cox from Good Food Live
Vegetable wine gives Janey Cox's risotto a warming, rich flavour, complemented by meaty chicken stock and morsels of bacon

Leek and bacon risotto with pumpkin or parsnip wine

Method

1. Place the stock in a large saucepan over a medium-low heat and bring to a gentle simmer.

2. Heat the olive oil in a large frying pan over a low heat, add the bacon, shallots and garlic and cook for 3-4 minutes, until softened.

3. Add the leeks and rice and cook for a further 2-3 minutes.

4. Stir in the wine. When it has been absorbed into the rice, begin adding the stock, a ladleful at a time, allowing each ladleful to be absorbed before adding the next. This should take about 20 minutes.

5. Season the risotto to taste and stir in the butter and Parmesan cheese.

6. Serve with a salad and crusty bread.

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Serves: 4

Prep: 10 min
Cook: 35 min

Ingredients
1.2 litres chicken stock
1 tbspl Olive oil
175g rashers of smoked streaky bacon, cut into small pieces
2 Shallots, finely chopped
2 garlic cloves, crushed
2 leeks, finely sliced
400g Arborio rice
250ml pumpkin or parsnip wine
55g Butter
55g Parmesan, freshly grated