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Leek, Bacon & Blue Shropshire Risotto

1980_Blue_Shropshire_Risotto_061.jpg

A classic Italian dish with British flavours.

Serves 2

  • 2 tbsp olive oil
  • 2 leeks sliced
  • 256g risotto rice
  • 900ml hot vegetable stock
  • 4 rashers streaky bacon
  • 50g Blue Shropshire
  • Freshly ground black pepper

Heat the oil in a pan and fry the bacon for 3-4 minutes until cooked through. Drain on kitchen paper and slice into thick strips. Wrap in foil and set aside.

Add the sliced leeks to the still hot pan and fry for 3 minutes until the leeks are softened.

Add the rice and cook for 2 minutes, stirring constantly.

Begin adding the stock, a ladle at a time, stirring well after each addition.

Once all the stock has been added and the rice is soft and creamy add the bacon strips and continue to cook for a further minute.

Remove from the heat and stir in the cheese, then season to taste with pepper.

Stir in the cheese and bacon, then season to taste with pepper. Serve immediately.

Read our definitive cheese guide here.

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