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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3rd Jan, 2011
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!
22nd Nov, 2010
Loved it, tasty, quick, filling and easy. A new favourite.
11th Nov, 2010
Delicious. I used 2 leeks and 6 slices of bacon for two people. Will use more bacon next time.
Rachel Ivy
26th Oct, 2010
This was a nice risotto - the combination of leeks and bacon worked well. I used twice as much bacon, substituted one of the leeks with an onion, and added garlic, for extra flavour.
25th Oct, 2010
Simple dish withe a very nice taste.
24th Oct, 2010
v simple to cook, nice and filling but not massively exciting
19th Oct, 2010
This was my first attempt at risotto, thoroughly enjoyed cooking it and it tasted fantastic ... An excellent comfort food for the winter ahead !
13th Oct, 2010
Loved it ! Filling and tasty and much faster to cook than I initially thought. Used extra mature cheddar instead of parmesan and worked well.
13th Oct, 2010
Delicious...best risotto I've ever made. I added garlic an a bit of red chili which worked well.


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