This is a really delicious risotto and it only takes 30 minutes to cook (plus 10 minutes preparation), so it can easily be made on a weeknight for a treat! Tom isn’t a massive fan of cheese but he loved this – we put extra leek in instead of celery as neither of us are celery eaters.

This recipe originally comes from the Delicious Magazine website and serves 4.

Ingredients
1 tbsp olive oil
2 leeks, finely sliced
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
6 rashers streaky bacon, chopped
Small handful fresh thyme leaves or lemon thyme leaves
350g risotto rice
200ml white wine
800ml chicken stock, hot
25g butter
50g Parmesan, grated
100g goat’s cheese, crumbled

Method
1. Heat the oil in a heavy-based pan over a medium heat. Add the leek and fry until slightly soft. Remove and set aside. Add the celery, garlic and half the bacon, and fry for 5 minutes.

2. Return the leek to the pan (keeping back a spoonful). Add the thyme and rice and stir for 1-2 minutes.

3. Turn up the heat, add the wine and bubble for a few minutes to cook off the alcohol. Add the stock, a ladleful at a time, waiting until each one is absorbed before adding the next.

4. Meanwhile, fry the remaining bacon in a pan until crisp. Drain on kitchen paper and set aside. Take the risotto off the heat and stir in the butter, the Parmesan and half the goat’s cheese.

5. To serve, divide among 4 plates and top with the reserved leeks, remaining goat’s cheese and bacon. Enjoy!