Easy blue cheese and pancetta risotto - serves 2

This is risotto is so simple to make - it doesn't require much attention (none of that stirring the stock in gradually nonsense!), but still tastes creamy and delicious!

INGREDIENTS:

• 1tbsp of olive oil
• Half a clove of garlic
• One leek
• 200g pancetta
• 200g arborio rice
• 580ml of stock (or 480ml stock + 100ml white wine)
• Handful of grated parmesan
• Handful of wilted spinach
• About 10 cherry or baby plum tomatoes
• A chunk of blue cheese

(1) Heat the oil in a medium saucepan. Crush the garlic and fry for 1 minute.

(2) Finely chop the leek and add to the pan, along with the pancetta. Cook until done (a few minutes).

(3) Prepare 580ml of stock. Either use 580ml of boiling water or 480ml of water and 100ml of white wine, and crumble in 2 stock cubes and mix well.

(4) Add 200g of arborio rice to the stock - cover the saucepan and bring to the boil.

(5) Simmer with the lid on for 15 minutes, stirring often.

(6) Add a handful of parmesan to the saucepan and stir in until melted.

(7) Add the saucepan to the top of the saucepan and cover, when the spinach has wilted stir it into the risotto.

(8) Choose some blue cheese to add to the risotto - it can be any time and any amount, depending on individual tastes. We often use Shropshire Blue.

(9) Chop the tomatoes in half an stir them into the risotto. Continue to cook until the rice is tender.