Risotto with leeks and bacon:
Dry fry a small pack of pancetta. Meanwhile, remove rinds and chop 4 rashers unsmoked back bacon. Wash trim and slice 2 large leeks. Rinse and slice 4/5 oz button mushrooms (optional). When the fat is running from the pancetta, add the chopped back bacon. When all cooked and beginning to brown, remove from pan, add leeks and cook for 5 or 6 mins, until just starting to soften and go brown. If using mushrooms, add these now and cook for a few mins. Add few drops of olive oil if its getting a bit dry.
Now add a generous mugful of easy cook white rice (uncooked) stir, put the bacon back in, then pour over 3/4 pint chicken stock. Add the tomatoes from a tin of peeled plum tomatoes (but not the juice just yet) and chop them around a bit. Add 2 or 3 bayleaves, some other dried mediterranean herbs if you like them, seasoning and 1/2 tsp sugar.
All you need to do now is cook it until the rice is done and has absorbed all the liquid. You may need to add some more (boiling) water, or the juice from the tin of tomatoes. Don't do too much stirring or the rice will go all starchy. I find the rice tends to be done about 30 mins after its gone in, but could be less than that.
Serve sprinkled with parmesan and maybe some green beans, broccoli or salad.
Cheap, easy, one pot, tasty, my children will eat it, relatively healthy = one of our favourite meals!