Leek & Pancetta Risotto

I always get a sense of satisfaction when I'm able to make dinner entirely from ingredients I already have lurking in the back of my fridge, especially when they're as tasty as this risotto! I already had the leeks and creme fraiche from the salmon with creamy greens and I always make sure I have stock, rice and Parmesan, so I only had to buy the pancetta. I'm a recent convert to risotto, as whenever I've had it in a restaurant it's been greasy and stodgy, so it's nice to make it at home and be reminded of how delicious and comforting a creamy bowl of risotto can be.

Serves 2
150g arborio rice
2 small leeks, sliced
1 courgette, diced
Small pack pancetta
1 tbsp creme fraiche
100ml white wine
500ml chicken stock
25g Parmesan

1. Fry the courgette and leeks in a little oil, until soft. Add the pancetta and turn up the heat a little, until it is cooked through and crisp
2. Stir in the rice and gently fry until the edges go clear. Add the wine and turn up the heat, let it simmer until the liquid has been absorbed by the rice
3. In the meantime, make up 500ml of hot stock. Gradually add a ladleful at a time, waiting until it has been absorbed before adding any more
4. Once the rice has plumped out and is almost ready, add the creme fraiche and Parmesan. Turn the heat right down and put a lid on the risotto and leave to steam for 3 minutes. Season and serve!

Adding the stock:

 Rice cooking away:

Tasty-licious!