Fenland celery, blue cheese and crispy bacon risotto recipe

1. 1

   In a large frying pan heat the olive oil, add the bacon and cook until crispy, remove from the pan and reserve.

2. 2

   Add the onion, garlic and Fenland celery and cook very slowly for 10 minutes without colouring, add the rice and turn up the heat, continue to stir for a minute until the rice is slightly translucent.

3. 3

   Add the wine and allow to evaporate.

4. 4

   Turn down the heat and gradually start adding the stock, stirring, allowing each addition of stock to be absorbed before adding the next, this will take approx.

5. 5

   15-20 minutes.

6. 6

   Check the rice is cooked, adding a little boiling water if necessary.

7. 7

   Sprinkle over the cheese and bacon, cover and leave for 2 minutes.

8. 8

   Stir lightly, the cheese will have melted and be oozing through the risotto, add a scattering of torn Fenland celery leaves and serve immediately.

* Per serving · 4 servings · Values may vary.