Leek & bacon risotto

Leek & bacon risotto

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(62 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

    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

    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, questions and tips

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FlukeyGoose's picture
14th Aug, 2019
Amazing family favourite over the last few years, I usually add garlic and also serve with roasted cherry vine tomatoes on top
evelynrosew's picture
27th Jun, 2018
So freaking good. I didn't need all the stock though, maybe used 3/4 of it. Added garlic with the leeks and threw in 6 rashers of streaky bacon, not 4.
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.
8th Oct, 2015
Made it again today. Gorgeous . Added garlic with the leeks
3rd May, 2015
Wow, surpassed all expectations! Added garlic and red chilli with the bacon. A firm favourite going forward.
3rd May, 2015
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!
10th Jun, 2014
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.
9th Jun, 2014
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!!!!
7th Sep, 2013
Very good. I'm a big fan of risotto. I added mushrooms, onions and garlic, which worked well.
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.


Leanne H's picture
Leanne H
24th Jun, 2020
What can I substitute the white wine with? Or just use more stock?
lulu_grimes's picture
28th Jun, 2020
Hi, Just replace the wine with stock or water and this recipe will work fine. Lulu
22nd Jan, 2015
I'm going to cook leek & bacon risotto! And wanted to know if it can be frozen? Jayne
goodfoodteam's picture
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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