Ingredients 1 tbsp olive oil 2 leeks, sliced 4 sage leaves, shredded, or pinch dried 85g risotto rice small glass white wine 200ml hot vegetable stock 2-3 rashers streaky bacon 3 tbsp grated parmesan Parmesan Method 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. 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. Meanwhile, grill the bacon until golden and crisp. 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.