Ingredients

• Knob of unsalted butter
• 2 tbsp olive oil
• 2 large leeks, thinly sliced
• 2 garlic cloves, crushed
• 400g risotto rice
• 175ml dry white wine
• 1.5 litres quality chicken stock
• 100g parmesan/pecorino, finely grated, plus extra to serve
• 250g Bacon cubed

For the kale pesto

• Large bunch Kale or Cavolo Nero, woody stems removed and discarded, leaves and soft stems roughly chopped
• 50g shelled pistachios
• 50g parmesan or pecorino, finely grated
• Finely grated zest and juice 1 lemon
• 100ml olive oil
• 50ml basil oil (or more olive oil)

Method

1. For the pesto, put all the ingredients except the oils in a food processor. Add half the olive oil and whizz until the kale is finely chopped. Stir in the remaining olive oil and basil oil (if using), then season with salt, pepper and extra lemon juice as needed.
2. For the risotto, melt the butter in a deep pan over a medium heat. Add the oil, leeks, bacon and a pinch of salt, then cover and cook, stirring regularly, for 8-10 minutes until very soft. In a separate pan, heat the stock over a low heat.
3. Add the garlic to the leeks and cook for 2 minutes, then add the rice and stir to coat in butter. Increase the heat to high, then pour in the wine and simmer for 2-3 minutes until absorbed. Gradually add the hot chicken stock, one ladleful at a time, stirring continuously. Wait until each addition has almost all been absorbed before adding the next. Continue until you’ve added all the stock and the rice is al dente. Stir in the grated cheese, then season with salt and lots of black pepper.