Use up what is left in the fridge before your shop to create a delicious risotto! Take a look… what’s left in the crisper or bottom of the fridge?

Onion, pepper, spinach, courgette, leek, peas from the freezer, beetroot? Or the end of a block of cheese, some Parmesan rind, a few leftover rashers crisped up and crumbled on top? The options for add-ins are endless.

Serves: 4

Ingredients

• 2 tbsp olive oil
• 100g smoked streaky bacon, roughly chopped 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, crushed
• Leftover parmesan rind
• 25g butter
• 2 tsp black peppercorns, roughly crushed 250g golden sun jasmine rice
• 125ml white wine
• 1.5l warm chicken stock
• 100g parmesan, finely grated
• 200g frozen peas
• 4 soft boiled egg, to serve

Method

1. Heat 2 tablespoons of oil in a heavy based saucepan over a low medium heat. Add the bacon and fry until crispy, remove with a slotted spoon, set aside and keep warm. onion and celery, sauté with the garlic and parmesan rind for 4-5 minutes with a little salt until softened without colour.
2. Stir through the butter and crushed black pepper, once melted, stir through the rice. Cook for a minute.
3. Add the white wine. Increase the heat and bring to the boil. Simmer for 1-2 minutes until almost all has been absorbed.
4. Adding the stock a ladle at a time until the rice has softened. This should take about 30 minutes. Remove the parmesan rind then stir through half the grated parmesan and peas. Allow to soften.
5. Serve the risotto in bowls, top each bowl with an egg, bacon, the remaining parmesan cheese and another bit of pepper.