Mushroom & Bacon Risotto

Pour the water (see ingredients for amount) into a saucepan. Add the vegetable stock powder, then bring to the boil and stir to dissolve. Lower the heat. Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the bacon lardons and cook until golden, 3-4 mins. Add the mushrooms and leek to the bacon and stir-fry until softened, another 5 mins. Add the garlic and cook for 1 minute more.

Add the arborio rice to the pan and cook over medium-low heat for 3 mins, stirring occasionally. Add the cider vinegar, stir together and allow it to evaporate. Bring another saucepan of water to the boil for the mangetout.

Stir a ladle of hot stock into the rice. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

When the risotto has 5 mins left, add the mangetout to the to the pan of boiling water along with 0.25 tsp of salt. Cook for 3-4 mins, until just tender, then drain in a colander.