Cut the bacon into small pieces, and add to a medium heat pan. Cook the bacon until the fat has rendered out, and is slightly crispy. Once cooked, remove and set aside.

Slice the leek into small-medium strips. Add the leek to the pan with the remaining bacon fat and a dash of chicken stock. Saute until the leek begins to sweat.

When the leeks have started to soften, add the crushed garlic and leave to lightly caramelise it for a couple minutes.

Add another dash of chicken stock to the pan, then add the orzo. Stir to coat and let the orzo toast until lightly golden.

Slowly pour in the chicken stock, then simmer for 10 minutes.

After 10 minutes, the liquid should have reduced. Mix in the parmesan, return the bacon, and leave for another few minutes or so.

Serve and enjoy!