Leek & bacon risotto

Contains pork – recipe is for non-Muslims only
A handful of ingredients and a quick and simple method – midweek cooking couldn’t be easier

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 445
  • fat 13g
  • saturates 5g
  • carbs 67g
  • sugars 7g
  • fibre 6g
  • protein 17g
  • salt 1.81g


  • 1½ l 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


Make it veggie: Leek, pea & pepper risotto
Leave out the bacon. Fry 2 sliced red peppers with the leeks until softened. Use vegetable stock and, when the risotto is almost ready, stir in 140g frozen peas to heat through. Finish with grated vegetarian cheese.


  1. 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.

  2. 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.

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