In a shallow pot, heat up 1 tbsp. olive oil and sauté the bacon for 2-3 minutes until brown and crispy. Transfer the bacon to a plate.
In the same pot heat up another 2-3 tbsp. olive oil and sauté the onion and leek for 2-3 minutes until soft.
Add the peas and the green beans, salt and freshly ground pepper and sauté for 4-5 minutes.
Add the garlic and the MISKO Risoni Medium and sauté for 1 minute.
Pour in the wine and once the alcohol has evaporated, add about ⅓ of the hot water.
Lower the heat, stirring constantly with a wooden spoon.
Once the risoni has absorbed the liquid, continue with the other ⅓ of the water, stirring constantly.
Add the last of the water, stirring constantly. Once the risoni has absorbed most of the liquid and while it is still juicy, add the crispy bacon and half the Kefalograviera cheese, stirring gently. Remove from the heat.
Serve the kritharoto hot, sprinkled with the rest of the Kefalograviera cheese.