Ingredients (Serves 2-3)
- Approx 2 litres chicken stock
- 150g rolled spelt
- 300g leeks, cleaned and diced
- 300ml white wine
- zest of a lemon
- 2 handfuls frozen peas
- 40g parmesan
- 3 tbs mascarpone
- 4 rashers of bacon
Bring the stock to a simmer in a large saucepan.
In another pan, sweat leeks in a little olive oil until softened but not coloured. Add spelt and stir for a couple of minutes. Add white wine and allow it to bubble down until wine has been absorbed almost completely. Then add the stock, a ladle at a time, allowing one ladleful to cook off before adding another.
Whilst this is happening, fry the bacon until crispy and place on kitchen paper. Allow to cool while you carry on cooking the risotto.
After about 15-18 minutes, taste the spelt. It should be nutty, soft, but with a little bite. If it is still too hard, keep cooking. If done, add peas and cook for a couple of minutes, stirring until peas are done. Take pan off heat and fold in mascarpone, parmesan and lemon zest. Crumble in salty bacon, season with a little salt and pepper, stir and serve.