Leek & sage risotto with crisp bacon

Leek & sage risotto with crisp bacon

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(22 ratings)

Prep: 10 mins Cook: 20 mins


Serves 1
A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal685
  • fat27g
  • saturates9g
  • carbs81g
  • sugars13g
  • fibre8g
  • protein27g
  • salt1.65g


  • 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…

  • 2 leeks, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 sage leaves, shredded, or pinch dried



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 85g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • small glass white wine
  • 200ml hot vegetable stock
  • 2-3 rashers streaky bacon
  • 3 tbsp grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat the oil in a pan, add the leeks and sage and fry for 2 mins until the leeks are starting to soften. Stir in the rice and cook for 1 min, stirring. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.

  2. Meanwhile, grill the bacon until golden and crisp. Remove the rice from the heat, then stir in 2 tbsp of the Parmesan and freshly ground pepper. Spoon onto a plate, sprinkle with the remaining Parmesan and top with the bacon.

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Comments, questions and tips

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1st Oct, 2014
This was nice though I made it more like a traditional risotto by adding the stock ladle by ladle. I think that makes the risotto more creamy. I also replaced some of the olive oil at the start with some butter to boost the flavour. I did enjoy the combination of the leek and sage flavour though and the crispy bacon on top was lovely.
22nd Mar, 2013
Lovely, easy meal. I used ordinary long grain rice, chicken stock and smoked back bacon on top. Only needed 1 leek (it was a whopper!).
29th Aug, 2012
Great favourite of mine - have given it to my friends who think its really delicious . I make it every couple of weeks
4th Aug, 2012
Nice and easy
1st Aug, 2012
I doubled the ingredients for two people but kept it as one leek because I added peas to the mix. I also used a small onion and fried them at the start with the leek and sage. This was really yummy and i've a bit left over for lunch today!
22nd Apr, 2012
has anybody doubled the ingredients for 2 people? and does it work?
19th Apr, 2012
My daughter made this her very first risotto and it was delicious. We did add a whole pack of smokey bacon rashers and 2 cloves of garlic, which was wonderful but I am sure it tastes fab without it. We ate it with grilled asparagus in olive oil.
19th Jul, 2011
Cooked this for tonight's tea. Response from husband was 'This is lovely, much better than a normal Tuesday night tea!' Was dead quick and easy - will make again!
19th Jul, 2011
Very easy - I made it for 2 and as I didn't have any white wine open I just added a healthy splash of masala wine. We only had a couple of rashers of bacon to use up so I fried those until crips and shredded them over the top of the risotto. As we have a massive sage plant at the moment, this may well become a regular!
23rd Mar, 2011
I'm another that's lost count of how many times I've cooked this since finding it Easy Cook magazine, it certainly goes down well with both the family and guests. I never add any pepper though, it's tasty enough without it!


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