Leek & Parmesan Risotto
Creamy and comforting, this bacon and leek risotto is a deliciously indulgent dish that is perfect for a cozy night in. The combination of savory bacon, tender leeks, and creamy arborio rice cooked in white wine and stock creates a rich and flavorful main course. With a sprinkle of Parmesan and chives on top, this risotto is sure to impress your taste buds with every spoonful.
— Constant Cookbook
Ingredients
- 25g butter
- 1 tbsp olive oil
- 4 spring onions , trimmed and finely chopped
- 2 leeks , trimmed and finely chopped
- 2 garlic cloves
- 150g arborio rice
- 1 glass white wine
- 750ml vegetable or chicken stock
- 25g Parmesan (or vegetarian alternative), finely grated
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.
Yield
Serves 2
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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