Leek & bacon risotto

Leek & bacon risotto

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(56 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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10th May, 2013
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.
18th Feb, 2013
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!
15th Feb, 2013
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!
3rd Feb, 2013
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.
13th Dec, 2012
Delicious easy meal that makes really good portions.
10th Oct, 2012
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.
8th Oct, 2012
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
Rowena Wilkes
27th Apr, 2012
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.
5th Apr, 2012
This was nice and quite quick but I'd definitely add more bacon next time and use slightly less parmesan
5th Apr, 2012
Very tasty - like a few others I used garlic, and also added peas. Yum!


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