Ingredients

1 tbsp Co-op olive oil
200g Co-op British leeks, trimmed and sliced
1 tsp Co-op chilli paste
180g risotto rice
500ml vegetable stock, made using one stock cube
4 rashers Co-op British smoked rindless streaky bacon
200g tomatoes, finely diced
30g Co-op reduced fat soft cheese with garlic and herbs

Method

Heat the olive oil in a frying pan and cook the leek, chilli and rice for 2 mins

Add 100ml of the stock and stir until it’s absorbed

Repeat with the rest of the stock, 100ml at a time

Meanwhile, grill the bacon for 5 mins per side until crispy

Leave to cool, then chop into small pieces

Add the tomatoes, bacon and soft cheese to the pan as you add the last of the stock

Stir well and cook for a further 5 mins

The risotto is ready when the rice is just tender