Bacon, Mushroom and Feta Risotto

Steps

1. oven grill to high. Line an oven tray with baking paper.
2. Heat stock and measure of water in a small pot on medium heat, until warmed. Turn off heat and set aside. While stock warms, heat a drizzle of oil in a large pot (with a lid) on medium-high heat. Thinly slice leek.
3. Add leek and onion to large pot and cook for about 2 minutes, until softened. Add rice and salt and cook for a further 1 minute, stirring constantly. Add mushrooms, garlic and butter and cook for about 2 minutes, stirring constantly, until fragrant.
4. Add warmed stock and water to rice and stir well. Reduce heat to low-medium, cover and gently simmer for 15–18 minutes, stirring occasionally, until rice is tender and liquid has absorbed.
5. While risotto cooks, lay bacon in a single layer on prepared tray and grill (on upper oven rack) for about 10 minutes, until crispy. Turn once during cooking. Allow to cool slightly, then roughly chop into bite-sized pieces.
6. Fold baby spinach and sour cream through risotto. Stir through lemon juice and season to taste with salt and pepper.
7. divide mushroom and feta risotto between bowls and top with crispy bacon. Crumble over feta cheese and serve lemon wedges on the side for squeezing.