Leek & bacon risotto

Leek & bacon risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(30 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
445
protein
17g
carbs
67g
fat
13g
saturates
5g
fibre
6g
sugar
7g
salt
1.81g

Ingredients

  • 1½ l chicken stock
  • 1 tbsp olive oil
  • 4 streaky smoked bacon rashers, cut into pieces
  • 3 large leeks, chopped
  • 300g risotto rice
  • 125ml white wine
  • 50g grated parmesan
  • 1 bunch chives, chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, November 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
CJW's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious easy meal that makes really good portions.

splodgemeister's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

thatiseternity's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

dingledingleydell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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 :))

leigh558's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was the first risotto recipe I tried and it's always the one I revert back to! Lovely.

issyflewaway's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Somehow the tasty was a bit salty but the flavours did go well again, would do this recipe again if I experiment a little with quantities and seasoning :)

cscollins's picture

This is gorgeous! I combine the veggie option with the main recipe adding the red peppers with the leeks (or onions if you have a fussy daughter..) and adding the peas when the risotto is almost ready. Gives the whole thing a sweeter boost AND gets more vegetables into the kids. I like to think it is a cheap family meal too. In fact, I quite fancy it for dinner tonight - mmmm!

Pages

Questions

Tips