Leek, Bacon & Aged Blue Stilton® Risotto

Serves 4

2 tbsp olive oil
2 medium leeks sliced
128g risotto rice
250ml white wine
400ml hot vegetable stock
4 rashers streaky bacon
25g Aged Blue Stilton®
Freshly ground black pepper

1) Heat the oil in a pan, add the leeks and fry for 3 minutes until the leeks are softened. Add the rice and cook for 2 minutes, stirring constantly. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-15 minutes until the rice is tender.

2) Meanwhile, grill the bacon until crisp. Remove the rice from the heat, stir in the Aged Blue Stilton® and some freshly ground black pepper. Spoon onto a plate and top with the bacon.