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What you need:

1 leek, washed and trimmed

2 spring onions, trimmed

4 stalks celery, trimmed

1 tbsp olive oil

15g unsalted butter

½ pack pancetta

2 cloves garlic, peeled and finely chopped

400g  
risotto rice

300ml white wine (about 2 glasses, optional)

Approx 1.1-1.2 litre hot stock (made from 1 stock cube)

300g chopped spring greens or spinach

What you do:

Finely chop the leek, spring onions and celery.

Heat the oil and butter in 
a large pan &  add the vegetables, along with the pancetta, and cook until the vegetables are soft, but not coloured – this will take about 10 minutes. Add the garlic and cook for a minute.

Add the rice &  stir to coat the rice grains in the juices.

Add the wine, ( if using ), and leave to bubble away until all the liquid has been absorbed by the rice.

Gradually add the hot stock, stirring from time to time.

When you add the last of the stock, add the spring greens or spinach and cook until just wilted.

Add the Parmesan, cover for a few minutes and then serve.

To serve, handful Parmesan cheese, finely grated

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