Risotto is always a safe bet wether for a family dinner or for when you have guests. This creamy risotto is great in Winter when you need warming up.

Serves 4-6

Ingredients

• 25g butter or ghee
• 4 decent size leeks, white part only, sliced into rings
• 1 large red capsicum, finely diced
• 4 rasher bacon, diced
• 2 litres vegetables stock
• 500g risotto rice
• 200mls cream
• 1/4 cup grated parmesan cheese
• pepper to season

Method

1. Put stock in a saucepan on the stove, over high heat to bring to boil.
2. Melt butter in a risotto pan, add in leeks, bacon and capsicum and cook over medium heat until lightly browned.
3. Stir rice into pan and ensure it is evenly coated with the pan contents.
4. Add 1/4 cup of the hot stock into the risotto pan and stir until absorbed into rice. Continue to add the hot stock in, a 1/4 cup at a time until all absorbed and the rice has just become tender.
5. Stir through parmesan cheese and cream and season with pepper.
6. Spoon into serving bowls and garnish with fresh herbs to serve.