Leek & sage risotto with crisp bacon

Leek & sage risotto with crisp bacon

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Feb, 2008
Lovely, I too used pancetta & fried it with the leeks from the beginning. I tasted the dish before I added the sage & was amazed how much difference it made - it really seemed to lift everything.
15th Jan, 2008
Unfortunately I didn't have any sage but it didn't seem to matter - it was still a really tasty, delicious meal!
26th Dec, 2007
Really easy and very tasty. I used pancetta instead of bacon and grilled it until it was really crispy - a bit lighter than bacon. It went down well with my guests anyway !
14th Dec, 2007
This was pretty good and easy to make... I'm probably biased because I love leeks. Anyway, I didn't have any white wine so I used red - while this turned the rice quite an ugly purple colour it didn't adversely affect the flavour :) I also mixed the bacon in rather than having it on top.
4th Dec, 2007
This was a very easy recipe to make but full of flavour. The only thing I changed was to fry the bacon up with the rest of the ingredients instead of having it crispy on top!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?