Leek & sage risotto with crisp bacon

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1. Heat the oil in a pan, add the leeks and sage and fry for 2 mins until the leeks are starting to soften. Stir in the rice and cook for 1 min, stirring. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.
2. Meanwhile, grill the bacon until golden and crisp. Remove the rice from the heat, then stir in 2 tbsp of the parmesan and freshly ground pepper. Spoon onto a plate, sprinkle with the remaining parmesan and top with the bacon.

Per serving

685 kcalories, protein 27g, carbohydrate 81g, fat 27 g, saturated fat 9g, fibre 8g, salt 1.65 g

Latest comments and suggestions

• Amie

  04 December 2007

  Amie rated and commented on this recipe

  

  This was a very easy recipe to make but full of flavour. The only thing I changed was to fry the bacon up with the rest of the ingredients instead of having it crispy on top!

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• Jon Leighton

  14 December 2007

  Jon Leighton rated and commented on this recipe

  

  This was pretty good and easy to make... I'm probably biased because I love leeks. Anyway, I didn't have any white wine so I used red - while this turned the rice quite an ugly purple colour it didn't adversely affect the flavour :) I also mixed the bacon in rather than having it on top.

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• HELEN

  26 December 2007

  HELEN commented on this recipe

  Really easy and very tasty. I used pancetta instead of bacon and grilled it until it was really crispy - a bit lighter than bacon. It went down well with my guests anyway !

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• George

  15 January 2008

  George commented on this recipe

  Unfortunately I didn't have any sage but it didn't seem to matter - it was still a really tasty, delicious meal!

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• DomesticLou

  22 February 2008

  DomesticLou commented on this recipe

  Lovely, I too used pancetta & fried it with the leeks from the beginning. I tasted the dish before I added the sage & was amazed how much difference it made - it really seemed to lift everything.

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• nellyj

  02 March 2008

  nellyj commented on this recipe

  I always thought risotto was difficult to make - but it was easy and delicious! I took on board the advice above, so thank you for an all round success.

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• sarah

  12 March 2008

  sarah commented on this recipe

  Amazing dish. Simple and very tasty. I also added garlic,pork and leek sausages and mixed the bacon into the risotto. Will definately be making this again.

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• Katie Orange

  17 April 2008

  Katie Orange commented on this recipe

  Wow! This dish is super simple and so very tasty!! I'm currently in the process of making it again, but this time I've substituted the bacon for chicken which I will cube up and mix in. Excellent hearty meal.

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• Sprag

  24 June 2008

  Sprag rated and commented on this recipe

  

  Nice recipe, but I added garlic (fried with the leeks), peas and plenty of seasoning to ensure it had enough flavour. Would make again!

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• frankie

  18 September 2008

  frankie rated and commented on this recipe

  

  This was very easy to make compared to all the attention a normail risotto demands. I did stir for the last 5 mins tho (mine took a little longer than 10-12 mins - more like 15) to release the starch from the rice and make it creamier. I then finished with the cheese and beat in a nob of butter which is good with the leeks. It needed plenty of pepper and was yummy. I didn't have bacon so i topped with a couple or organic sausages per plate which worked well. Whole thing on a plate in less than 20 mins...fab!

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Ingredients

• 1 tbsp olive oil
• 2 leeks , sliced
• 4 sage leaves, shredded, or pinch dried
• 85g risotto rice
• small glass white wine
• 200ml hot vegetable stock
• 2-3 rashers streaky bacon
• 3 tbsp grated parmesan

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Difficulty and servings

Serves 1

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 1 tbsp olive oil
• 2 leeks , sliced
• 4 sage leaves, shredded, or pinch dried
• 85g risotto rice
• small glass white wine
• 200ml hot vegetable stock
• 2-3 rashers streaky bacon
• 3 tbsp grated parmesan

Per serving

685 kcalories, protein 27g, carbohydrate 81g, fat 27 g, saturated fat 9g, fibre 8g, salt 1.65 g

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