SUMMER RISOTTO

1T OLIVE OIL
1 SMALL ONION CHOPPED
200G CHOPPED BACON
2 LEEKS SLICED
30G RISOTTO RICE
175ML WHITE WINE
1-1.2LT CHICKEN STOCK
150G PEAS
150G BOURSIN CHEESE OR GARLIC & HERB CREAM CHEESE


HEAT OIL IN A SAUCEPAN
COOK THE ONION AND BACON FOR 5 MINUTES
ADD LEEKS AND FRY UNTIL COOKED
STIR IN RICE AN COOK FOR 2 MINUTES
POUR IN WINE AND ONCE IT HAS BEEN ABSORBED, ADD A LADLEFUL OF STOCK AND COOK UNTIL ABSORBED, STIRRING UNTIL FULLY ABSORBED
CONTINUE TO ADD THE STOCK UNTIL FINISHED
STIR IN THE PEAS  AND CHEESE AND COVER
LEAVE FOR 2 MINUTES AND SERVE