Effortless and scrumptious bacon and leek risotto for busy cooks

Preparation time: 15 minutes
Cooking time: 35 minutes

Bacon and leek risotto recipe

Ingredients (Serves 4)

• 1 cup Arborio rice (200g)
• 2 large leeks (400g)
• 6 slices of bacon (168g)
• 4 cups chicken broth (1 L)
• 1 cup grated Parmesan cheese (100g)
• 2 tablespoons olive oil (30ml)
• 2 cloves of garlic, minced (6g)
• Salt and pepper to taste

Method

1. Heat the olive oil in a large pan over medium heat (around 180°C/356°F).
2. Add the bacon to the pan and cook until crispy, then remove and set aside.
3. In the same pan, add the leeks and garlic, season with salt and pepper, and cook until they become soft and translucent.
4. Add the Arborio rice to the pan and stir until the grains are well coated in the oil and have a slightly toasted aroma.
5. Begin to add the chicken broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next. This process should take around 20-25 minutes.
6. Once all the broth has been absorbed and the rice is tender, stir in the cooked bacon and grated Parmesan cheese until well combined.
7. Check the seasoning and adjust if necessary. Serve the risotto immediately, garnished with extra Parmesan cheese if desired.

This recipe is not only simple but it’s also a delightful treat for your taste buds.

In under an hour, you can serve up this delicious and comforting bacon and leek risotto that’s sure to leave everyone at the dinner table asking for seconds.

Bon Appétit!

Making a healthier bacon and leek risotto

To make a healthier version of bacon and leek risotto, opt for lean bacon or replace it with turkey bacon.

Consider using brown rice instead of Arborio rice to incorporate whole grains into the dish.

You can also cut down on the amount of cheese used or pick one with a strong flavor so you need less.

Finally, pile on the leeks and other vegetables for added fiber and nutrition.

Storing your bacon and leek risotto

Once you’ve cooked the bacon and leek risotto, it should be refrigerated within two hours of cooking. Store it in an airtight container to keep it fresh.

This risotto should be consumed within 2-3 days for optimal taste and safety. To reheat, add a splash of your preferred broth to the risotto and gently warm it on the stove until it’s heated through.

Serving the bacon and leek risotto

The rich, comforting flavors of bacon and leek risotto pair well with a crisp, refreshing salad to balance out the meal. Arugula with a vinaigrette dressing compliments this dish perfectly.

As for drinks, opt for a dry white wine like a Sauvignon Blanc or Pinot Grigio, which will help cut through the creaminess of the risotto and adds an additional layer of depth to your meal.