Leek & sage risotto with crisp bacon

Leek & sage risotto with crisp bacon

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(21 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
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  • 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 Dec, 2010
I love this recipe, I've actually lost count of how many times I've made it now. This is definately my go to meal if I want to make something that is easy and impresses!
11th Dec, 2009
made this so many times! love it! i usually add a few drops of lemon juice into my stock to give it more of a sharp edge. also, instead of bacon, i fry chicken in the pan first, and then add the leek and everything else. whatever way this recipe is lovely.
17th May, 2009
I'm now a risotto convert. Have added it to the "kids will eat" list.
7th Mar, 2009
Really simple to make and very enjoyable
16th Dec, 2008
Delicious and really easy to make! I used normal bacon and mixed it in instead of laying it on the top - am cooking it again next week!
18th Sep, 2008
This was very easy to make compared to all the attention a normail risotto demands. I did stir for the last 5 mins tho (mine took a little longer than 10-12 mins - more like 15) to release the starch from the rice and make it creamier. I then finished with the cheese and beat in a nob of butter which is good with the leeks. It needed plenty of pepper and was yummy. I didn't have bacon so i topped with a couple or organic sausages per plate which worked well. Whole thing on a plate in less than 20 mins...fab!
24th Jun, 2008
Nice recipe, but I added garlic (fried with the leeks), peas and plenty of seasoning to ensure it had enough flavour. Would make again!
17th Apr, 2008
Wow! This dish is super simple and so very tasty!! I'm currently in the process of making it again, but this time I've substituted the bacon for chicken which I will cube up and mix in. Excellent hearty meal.
12th Mar, 2008
Amazing dish. Simple and very tasty. I also added garlic,pork and leek sausages and mixed the bacon into the risotto. Will definately be making this again.
2nd Mar, 2008
I always thought risotto was difficult to make - but it was easy and delicious! I took on board the advice above, so thank you for an all round success.


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