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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dingledingleydell's picture
27th Mar, 2012
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.
28th Feb, 2012
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.
25th Jan, 2012
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 :))
26th Dec, 2011
This was the first risotto recipe I tried and it's always the one I revert back to! Lovely.
2nd Nov, 2011
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 :)
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!
5th Apr, 2011
Love this risotto and cooking it again today!
5th Apr, 2011
absolutely love this one. the kids wolfed it down too, huge success!
9th Mar, 2011
Loving risotto at the moment and this one was gorgeous!
23rd Feb, 2011
Really pleased. Just follow and you will get a great meal.


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