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