Leek and bacon risotto
Recipe by Gail Divall
Ingredients
1 cup of Rice
2 Leeks (sliced)
3 Rashers of bacon (preferably smoked)
2 Peppers (diced)
1 Courgette (sliced)
Mushrooms (cut)
Philadelphia 1 tblspn
Vegetable Stock
Prep. Time → 5 min
Cook Time → 20 min
25 min
·
Easy
Directions
1. Cut the bacon into strips and fry, before adding the sliced leeks and cooking for 2/3 minutes.
2. Add the peppers and cook for another 2 minutes
3. Add the remaining vegetables and the philadelphia, cook for 2 minutes before adding the stock and rice.
4. Allow to simmer until rice is cooked, adding additional hot water if needed
main courses March 03, 2012 15:32
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