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Leek & sage risotto with crisp bacon

Leek & sage risotto with crisp bacon

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(17 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 1
A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal685
  • fat27g
  • saturates9g
  • carbs81g
  • sugars13g
  • fibre8g
  • protein27g
  • salt1.65g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 leeks, sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 sage leaves, shredded, or pinch dried

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 85g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • small glass white wine
  • 200ml hot vegetable stock
  • 2-3 rashers streaky bacon
  • 3 tbsp grated Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

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Comments (25)

stingray11's picture
3.75

This was nice though I made it more like a traditional risotto by adding the stock ladle by ladle. I think that makes the risotto more creamy. I also replaced some of the olive oil at the start with some butter to boost the flavour. I did enjoy the combination of the leek and sage flavour though and the crispy bacon on top was lovely.

lizleicester's picture
5

Lovely, easy meal. I used ordinary long grain rice, chicken stock and smoked back bacon on top. Only needed 1 leek (it was a whopper!).

eleanor10's picture
5

Great favourite of mine - have given it to my friends who think its really delicious . I make it every couple of weeks

abbabbab's picture
4

Nice and easy

tormcr's picture
4

I doubled the ingredients for two people but kept it as one leek because I added peas to the mix. I also used a small onion and fried them at the start with the leek and sage. This was really yummy and i've a bit left over for lunch today!

dawntomol's picture

has anybody doubled the ingredients for 2 people? and does it work?

pshopper's picture
5

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.

amybelle123's picture
5

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!

eleanormayo's picture
4

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!

subsonica's picture

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!

vicwiggers's picture
5

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!

sophlou's picture

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.

maceachin50's picture
4

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

yerotsluap's picture
5

Really simple to make and very enjoyable

garethk's picture
5

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!

franceswilliams2's picture
4

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!

sprague's picture
4

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

katieplaysdead's picture

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.

sarah_waterhouse2000's picture

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.

nellyj's picture

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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