Leek & sage risotto with crisp bacon

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Results 1-20

• 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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• Katiecakes

  17 April 2008

  Katiecakes 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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• Gareth

  16 December 2008

  Gareth rated and commented on this recipe

  

  Delicious and really easy to make! I used normal bacon and mixed it in instead of laying it on the top - am cooking it again next week!

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• yerots

  07 March 2009

  yerots rated and commented on this recipe

  

  Really simple to make and very enjoyable

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• Coleford

  17 May 2009

  Coleford rated and commented on this recipe

  

  I'm now a risotto convert. Have added it to the "kids will eat" list.

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• SLG

  11 December 2009

  SLG commented on this recipe

  made this so many times! love it! i usually add a few drops of lemon juice into my stock to give it more of a sharp edge. also, instead of bacon, i fry chicken in the pan first, and then add the leek and everything else. whatever way this recipe is lovely.

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• VicWiggers

  01 December 2010

  VicWiggers rated and commented on this recipe

  

  I love this recipe, I've actually lost count of how many times I've made it now. This is definately my go to meal if I want to make something that is easy and impresses!

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• Subsonica

  23 March 2011

  Subsonica commented on this recipe

  I'm another that's lost count of how many times I've cooked this since finding it Easy Cook magazine, it certainly goes down well with both the family and guests. I never add any pepper though, it's tasty enough without it!

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• Belkey

  19 July 2011

  Belkey rated and commented on this recipe

  

  Very easy - I made it for 2 and as I didn't have any white wine open I just added a healthy splash of masala wine. We only had a couple of rashers of bacon to use up so I fried those until crips and shredded them over the top of the risotto. As we have a massive sage plant at the moment, this may well become a regular!

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• Amy Fell

  19 July 2011

  Amy Fell rated and commented on this recipe

  

  Cooked this for tonight's tea. Response from husband was 'This is lovely, much better than a normal Tuesday night tea!' Was dead quick and easy - will make again!

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• pshopper

  19 April 2012

  pshopper rated and commented on this recipe

  

  My daughter made this her very first risotto and it was delicious. We did add a whole pack of smokey bacon rashers and 2 cloves of garlic, which was wonderful but I am sure it tastes fab without it. We ate it with grilled asparagus in olive oil.

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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

Preparation 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, sugar 13g, salt 1.65 g

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