Bacon and Leek Risotto

• Olive oil (2 tsp – 2 people) (1 tbsp – 4 people) (11/2 tbsp– 6 people)
• Chopped onion (100g – 2 people) (200g – 4 people) (300g– 6 people)
• Thinly sliced leek (100g – 2 people) (150g – 4 people) (200g– 6 people)
• Cubed smoked bacon (100g – 2 people) (150g – 4 people) (200g– 6 people)
• Frozen peas (50g – 2 people) (75g – 4 people) (100g– 6 people)
• Grated fresh parmesan (15g – 2 people) (25g – 4 people) (40g– 6 people)
• Arborio rice (150g – 2 people) (300g – 4 people) (450g – 6 people)
• Chicken stock (350ml – 2 people) (750ml – 4 people) (1.1l – 6 people)

2 people = 10 min preparation and 10 min cooking time

4 people = 10 min preparation and 10 min cooking time

6 people = 10 min preparation and 10 min cooking time

Cooking pressure = high

Add oil.

Cook onion and bacon for 2-3 minutes. Add leeks and cook for 1 minute. Add rice. Stir to coat.

Add stock and peas. Stir well to combine.

Stir through grated parmesan. SEASON TO TASTE AND SERVE!