One Pan Broad Bean & Bacon Risotto With Crispy Leek Topping

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit

Top, tail and slice 1/4 of your leek very finely, lengthways

Add 1 tsp [1 1/2 tsp] [2 tsp] flour and toss – this is your floured leek

Heat a large, wide-based pan (preferably non-stick) over a high heat with a generous drizzle of vegetable oil

Once hot, add the floured leek and cook for 4-5 min or until crispy and golden – these are your crispy leeks

Transfer the crispy leeks to a plate with kitchen paper and set aside for later (reserve the pan!)

Slice your remaining leek

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Boil a full kettle

Return the reserved pan to a medium-high heat

Once hot, add your bacon lardons, sliced onion and sliced leek and cook for 6-8 min or until softened and slightly caramelised

Dissolve your chicken stock mix and Chinese rice wine in 750ml [975ml] [1.4L] boiled water – this is your stock

Once the onion has softened, add your arborio rice and chopped garlic and cook for 1 min or until fragrant, stirring to coat the grains in the oil

Add the stock a ladle at a time, stirring continuously for 20-22 min or until most of the stock is absorbed and the rice is nearly cooked

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Once the risotto is nearly ready, add a generous squeeze of lemon and stir through your broad beans with a knob of butter

Cook for a final 3-4 min or until the broad beans are warmed through and the rice is cooked

Tip: Looking a little dry? Add a splash more water!

Once the rice is cooked, stir through 3/4 of your grated Italian hard cheese (save the rest for garnish!) and a pinch of salt and pepper – this is your broad bean & bacon risotto