Leek, bacon and hazelnut risotto

Preparation

Swap the more traditional rice for nutritious quinoa in this quick-cook, high-fibre risotto. It’s packed with smoky bacon, sweet leeks and chopped hazelnuts for an easy midweek meal.

1. Add the lardons to a non-stick saucepan and turn the heat to medium. Cook for 6 minutes until the fat has rendered. Remove with a slotted spoon and set aside.
2. Finely chop the onion, trim and finely slice the leeks and finely chop the garlic. Add the oil to the pan, then stir in the onion and leeks and cook for 5-6 minutes until softened but not coloured. Remove some of the leeks and set aside. Season with black pepper and add the garlic, cooking for 1 minute. Stir in the wine, increase the heat and bubble for 2 minutes.
3. Reduce the heat to medium, stir in the quinoa and cook for 1 minute. Pour in the stock a splash at a time, stirring to combine and absorb. Meanwhile, zest and juice the half lemon. Add the last splash of stock along with the bacon lardons, lemon juice and parmesan.
4. Roughly chop the hazelnuts, then serve the risotto in bowls with a scattering of hazelnuts, lemon zest, extra parmesan and reserved leeks.