Leek & bacon risotto

Leek & bacon risotto

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(49 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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jessica_mann
28th Feb, 2012
5.05
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
25th Jan, 2012
5.05
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
26th Dec, 2011
5.05
This was the first risotto recipe I tried and it's always the one I revert back to! Lovely.
issyflewaway
2nd Nov, 2011
3.05
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
26th Apr, 2011
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!
nellibelikova
5th Apr, 2011
5.05
Love this risotto and cooking it again today!
redhorse
5th Apr, 2011
absolutely love this one. the kids wolfed it down too, huge success!
phantom
9th Mar, 2011
5.05
Loving risotto at the moment and this one was gorgeous!
miranb
23rd Feb, 2011
5.05
Really pleased. Just follow and you will get a great meal.
hayleybee
3rd Jan, 2011
5.05
Cooked this as per the recipe the first time and was not very exciting so I made a few changes. I combined the original recipe with the make it veggie option but replaced the bacon with some leftover pancetta I had from Christmas. As it was christmas, I also wrapped a chicken breast in a couple of slices of the pancetta and cooked in the oven while the risotto was cooking and served it on top of the risotto. Delicious!

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