Leek & bacon risotto

Leek & bacon risotto

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(38 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
A handful of ingredients and a quick and simple method - midweek cooking couldn't be easier

Nutrition and extra info

Nutrition: per serving

  • kcal445
  • fat13g
  • saturates5g
  • carbs67g
  • sugars7g
  • fibre6g
  • protein17g
  • salt1.81g
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  • 1½ l chicken stock
  • 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…

  • 4 streaky smoked bacon rashers, cut into pieces



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 3 large leeks, chopped



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

  • 300g risotto rice

    Risotto rice

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

  • 125ml white wine
  • 50g grated Parmesan



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

  • 1 bunch chives, chopped


  1. Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.

  2. Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

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Comments (36)

dwatson27's picture

Made it again today. Gorgeous . Added garlic with the leeks

heleny's picture

Wow, surpassed all expectations! Added garlic and red chilli with the bacon. A firm favourite going forward.

MichelleMcG's picture

Fantastic recipe! This was the first risotto I have ever made, it was so easy to make and a huge hit with the family! I added more bacon, after reading the comments I will add garlic next time!

CJW's picture

Made this as a couple of rashers of bacon and 2 leeks was what was in the fridge when I got home today. Stirred with a sense of resignation, vowing to call in to the supermarket on my way home tomorrow... Well! What a pleasant surprise. This dish is so much more than the sum of its parts, it left me with a pleasant glow and a very satisfied family. Added nothing to the recipe, in fact was a leek down. Used marigold vegetable bouillon instead of chicken stock as is a staple in my house. Very very good. Borderline tremendous.

dwatson27's picture

I made this yesterday and after reading previous comments added garlic to the leeks. It was absolutely gorgeous! Will be a firm favourite from now on :)
Five stars!!!!

katsuya's picture

Very good. I'm a big fan of risotto. I added mushrooms, onions and garlic, which worked well.

becs75's picture

Really tasty. I added celery and garlic. I know the oven method is easier, but I take a lot of pleasure adding the stock ladle by ladle, and I think that's reflected in the taste. Dinner party quality. Loved it.

petrafelix's picture

I fried all the ingredients up, including extra bacon, an onion, garlic and peas, put it all in a baking dish, stirred in the rice, poured the stock over the lot and put it in the oven. Lovely, easy and filling.

emmyloug's picture

I'm veggie and husband is not so did the veggie version then scattered bacon lardons over the top of his in the dish. I also added some sweet smoked and some hot smoked paprika which worked well. A really nice comforting bowl and a really good option if you're trying to cater for a veggie and a non veggie without having to cook twice!

jc1000's picture

Delicious! Took advice from other comments and added garlic, finely chopped chilli, onion,2 sticks of celery(all of which I had in) and only used 2 leeks. Used mature cheddar as had no parmesan.Very easy to cook and12 year old daughter & I loved it. Enjoy!

beclam's picture

My first attempt at a proper risotto instead of an oven baked one and was pleasantly surprised, especially how easy it was. I add some red pepper as others had suggested. Definite do again recipe.

grqcarfrae's picture

Delicious easy meal that makes really good portions.

splodgemeister's picture

Love risotto...Loved this! I had no Parmesan so like a few others used mature cheddar instead. I've never used cheddar in a risotto before but it was really delicious. Will definitely make again.

julesthenorweegie's picture

Really tasty, nice and moist! I added a few leftover chestnut mushrooms as I didn't know what I'd do with them. Risottos usually go down a treat :) And there was leftovers for freezing :D

Rowena Wilkes's picture

This was a good recipe. I lessened the leeks and added more bacon and added garlic with the leeks. I found that it took a bit longer than 20mins to add and absorb all the stock, also found that it made alot so would serve 4 people with BIG appetites especially as its quite filling aswell. I didnt add as much parmesan aswell as the family arent keen. Generally happy witht he recipe and would cook it again.

jwood130's picture

This was nice and quite quick but I'd definitely add more bacon next time and use slightly less parmesan

thatiseternity's picture

Very tasty - like a few others I used garlic, and also added peas. Yum!

dingledingleydell's picture

Mmmmmmm this was really tasty. I only had one large leek so added an onion and garlic as well. Also added some celery and a bit more bacon. Only needed about 1l of stock though.

jessica_mann's picture

took advice from the comments, added some garlic, used bit more bacon i think, used less stock. It tasted AMAZING! served it with brocalli- stir fried with soy sauce and chilli flakes. i used vouvray white wine (sells in sainsburys), really nice to drink with meal too; riesling good too.

papillonart's picture

SUB BLIME .. Can still taste it now just thinking about it and we had it yesterday. My 9 yr old helped make it she loved it to we added peppers courgette mushrooms chilli and garlic thoroughly enjoyable and so very simple defo making a regular appearance on our table :))


Questions (2)'s picture

I'm going to cook leek & bacon risotto! And wanted to know if it can be frozen?

goodfoodteam's picture

Hi Jayne, thanks for your question. This recipe tastes better freshly made but if you have any leftovers it should be fine to freeze - provided none of the other ingredients have been frozen first and that it is really piping hot when you serve it. We haven't tested freezing it in our kitchen so cannot guarantee perfect results and you may want to add a bit of milk or cream after you've reheated it if it looks a little dry. Let us know how you get on. 

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