Ingredients

Step by step

1. For the crumb, put the bacon in a frying pan and set over a medium heat. Cook until the fat has rendered and the lardons are crispy, about 8-10 minutes. Remove from the pan with a slotted spoon onto a plate. Reduce the heat, add the hazelnuts to the fat in the pan and cook for a few minutes until golden, shaking the pan regularly. Set aside to cool.

2. Bring a saucepan of salted water to the boil. Add the peas, return to the boil and cook for 2 minutes until just tender. Drain, cool under cold running water, then drain again. Put 150g of the peas into a blender with the spinach and 150ml of the stock. Blend to a smooth green purée and set aside.

3. Heat the oil in a sauté pan or large saucepan over a medium heat. Add the leek, ½ teaspoon salt and some black pepper. Cook for 12-15 minutes, stirring occasionally, until the leek is soft but not coloured.

4. Stir in the rice and cook for 2 minutes, stirring. Add the stock, a ladleful at a time, and cook for 35-40 minutes, stirring frequently and adding more stock whenever the liquid has been absorbed. Meanwhile, tip the cooled bacon and hazelnuts into a food processor and whizz to a crumb.

5. Once all the stock has been added, stir in half the pea purée and continue to cook the risotto in the same way, adding the remaining pea purée and reserved whole peas once absorbed. When the rice is cooked through, remove from the heat and stir in the mint. Divide among shallow bowls and scatter over the bacon-hazelnut crumb and lemon zest to serve. 

   *Make sure your stock is gluten-free, if required.