Custom Search
This site uses cookies. Learn more

Bacon and Leek Risotto Recipe

Using only simple ingredients, our bacon and leek risotto recipe packs a huge amount of flavour into this quick and cheap to prepare meal.

Facebook Logo

COOKUK FACEBOOK PAGE


Visit our Facebook page for Recipe of the Day, news of recent recipe additions, competitions and lots more.

Submit Your Recipe

Submit your recipe to us and we will publish it for all the world to appreciate! See recipes submitted by members here.

Pubs, Restaurants and Cafes in Warwickshire

We are the experts for eating and drinking establishments in Warwickshire. We sample the food and drink at every place we visit and give an expert and impartial review.
Click here for the full list.

Diablo Sandwich Toaster

Everything you ever wanted to know about the Diablo Sandwich Toaster. Recipes, cheapest places to buy your Diablo, FAQs and lots more. Click here to go to our pages dedicated to the Diablo Sandwich Toaster,


 

Bacon and leek risotto in a bowl

INGREDIENTS                         

300g / 11oz risotto rice
8 rashers of streaky bacon, smoked is best
2 large leeks
1 teacup (half a mug) of frozen peas
40g / 1½oz of Parmesan cheese
40g / 1½oz of butter
1 litre / 1.75 pints of hot vegetable stock
125ml white wine
2 tablespoons olive oil
A bunch of fresh chives
Salt and pepper to taste

PREPARATION TIME

: 15 minutes

COOKING TIME

: 35 minutes

DIFFICULTY LEVEL

: Easy

FREEZE

? No

SERVINGS

: 4 portions

COOKING EQUIPMENT

: 1 large frying pan

COOK'S NOTES FOR BACON AND LEEK RISOTTO RECIPE

One advantage of many risotto recipes, which is often overlooked, is that they are true "one-pot" dishes. All the cooking occurs in one large frying pan saving time on washing up!

Risotto should be creamy but at the same time the rice should have a little bite to it. Towards then end of cooking you need to taste the risotto and add only enough of the remaining stock to achieve the correct texture. You may well end up with some leftover stock. Occasionally you need to add a little extra water.

PREPARATION

Top and tail the leeks then slice them. The easiest way is to slice each leek three times lengthwise then slice them across.

Grate the parmesan cheese.

Roughly chop the chives. Remove the peas from the fridge to allow them to defrost slightly.

RECIPE INSTRUCTIONS

STEP 1

Add one tablespoon of the olive oil to a large frying pan on a medium heat. Add the bacon slices and fry for about eight minutes until crispy. Turn the bacon during cooking to ensure it is cooked evenly.

When the bacon is cooked remove it from the pan and place to one side for later use. Leave the oil in the pan.

STEP 2

Add the remaining olive oil to the pan then add in the leeks. Fry them gently for seven minutes, turning them frequently to ensure they are cooked evenly.

Now add the risotto rice and fry for one minute. Turn the contents of the pan to ensure the rice is evenly coated with oil.

 Frying leeks

STEP 3

Pour the wine into the pan and cook for a couple of minutes until the majority of the liquid has been absorbed.

Add about one third of the stock and cook for around eight minutes until the rice has absorbed most of the liquid. Repeat with another third of the stock.

 

STEP 4

Add the remaining third of the stock and cook until almost all the liquid has been absorbed. The rice should be creamy but still have some bite to it. If the rice is still too hard add a little warm water.

Taste the risotto and add salt and pepper to your taste. Stir in the Parmesan cheese, butter, peas and half the chives. Cook for a couple of more minutes.

 Cooking the bacon and leek risotto

STEP 5

Remove the pan from the heat, break the bacon into pieces and stir half of it into the risotto. Cover the pan and let it stand for a minute.

Serve your risotto onto warm plates and sprinkle the remaining chives and bacon over the top

 Bacon and leek risotto
NO RATINGS GIVEN YET - BE THE FIRST
ADD YOUR COMMENTS BELOW ABOUT THIS BACON AND LEEK RISOTTO RECIPE. IT WILL BE INCLUDED ABOVE WITHIN 12 HOURS

Your Email address:

Your Name:

Click one Rating Below For This Recipe:
one star rating
two star rating
three star rating
four star rating
five star rating
Your Comments For This Recipe:

Copyright 2006 - 17 David Marks. All rights reserved.