Leek & bacon risotto

Leek & bacon risotto

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(39 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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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Ingredients

  • 1½ l chicken stock
  • 1 tbsp olive oil
    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

    Bacon

    bay-kon

    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
    Leeks

    Leek

    lee-k

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

  • 300g risotto rice
    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

    Parmesan

    parm-ee-zan

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

  • 1 bunch chives, chopped

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.

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Comments, questions and tips

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codeswitcher18
23rd Aug, 2016
I made this for friends at the weekend and it was delicious! Really satisfying to see it thicken up and watch everyone enjoy it :) I also used extra bacon and added garlic to the leeks.
dwatson27
8th Oct, 2015
5.05
Made it again today. Gorgeous . Added garlic with the leeks
heleny
3rd May, 2015
5.05
Wow, surpassed all expectations! Added garlic and red chilli with the bacon. A firm favourite going forward.
MichelleMcG
3rd May, 2015
5.05
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
10th Jun, 2014
5.05
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
9th Jun, 2014
5.05
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
7th Sep, 2013
4.05
Very good. I'm a big fan of risotto. I added mushrooms, onions and garlic, which worked well.
becs75
31st Aug, 2013
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
10th May, 2013
5.05
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
18th Feb, 2013
4.05
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!

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fluff.hudson@go...
22nd Jan, 2015
I'm going to cook leek & bacon risotto! And wanted to know if it can be frozen? Jayne
goodfoodteam's picture
goodfoodteam
26th Jan, 2015
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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