Bacon and Mushroom Risotto

Pour 1000ml water (double for 4p) into a pot. Add vegetable stock, then bring to the boil and stir to dissolve. Allow to simmer on low heat. Meanwhile, heat a drizzle of oil in a large pot on medium heat. Once hot, add the bacon lardons and cook until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Add the mushrooms and leek and fry until softened, another 5 mins. Add the garlic and cook for 1 minute more.

Add the risotto rice to the pot and cook over medium-low heat until the edges of the rice are translucent, 2-3 mins, stirring occasionally. Add the vinegar, stir together and allow it to evaporate, about 30 secs.

Stir in a ladle of your stock, When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pot on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 25-30 mins, and your risotto is done when your rice is 'al dente' - cooked through but with a tiny bit of firmness left in the middle.

When the risotto has 3 mins left, stir the spinach through the risotto a handful at a time and cook for the remaining risotto cook time, until piping hot.