Leek & Bacon Risotto
This creamy risotto is a comforting and flavorful dish that combines the smokiness of bacon, the sweetness of leeks, and the richness of Parmesan. Each bite is a harmony of textures and tastes, making it a satisfying meal perfect for any occasion.
— Constant Cookbook
Ingredients
- 1½l chicken stock
- 1 tbsp olive oil
- 4 streaky smoked bacon rashers, cut into pieces
- 3 large leeks , chopped
- 300g risotto rice
- 125ml white wine
- 50g grated Parmesan
- 1 bunch chives , chopped
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 445 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 67 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.81 milligram of sodium
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