Risotto with spinach and Smoked Bacon Strips

Risotto with spinach and Smoked Bacon Strips
Preparation time 45 minutes
For 4 servings.

1 box of Smoked Bacon Strips
300g risotto rice
1 l vegetable stock
100 ml white wine
1 shallot, chopped
1 clove garlic, sliced
2 spring onions, cut into rings
100 g baby spinach
75 g sundried tomatoes, sliced into strips
125 ml (vegetable) creme fraiche
2 tbsp yeast flakes
oil for frying
pepper and salt

Sauté the shallot with the garlic in 2 tablespoons oil in a pan with a thick base. Add the risotto rice and cook until the rice is shiny. Deglaze the rice with the white wine. Add a tablespoon vegetable stock to the pan and stir until the broth is absorbed by the rice. Repeat until the rice is cooked. This will take about 25 minutes. Add the baby spinach, sundried tomatoes, sour cream and yeast flakes into the risotto. Add salt and pepper to taste.

Fry the Smoked Bacon Strips in 2 tablespoons of oil. Divide the risotto between 4 plates and sprinkle with spring onion rings and fried Bacon Strips.