Bacon & Leek Risotto

Prep Time
Cook Time
Ready In

"Hearty could use it as a main dish with a nice baguette."

Original recipe yields 8 servings


  • Serving Size: 1 (228.7 g)
  • Calories 420.7
  • Total Fat - 14.4 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 114 mg
  • Sodium - 1262.9 mg
  • Total Carbohydrate - 45.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.5 g
  • Protein - 25.8 g
  • Calcium - 97.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.1 mg

Step 1

Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 2

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan.

Step 3

Add oil to the pan; swirl to coat. Add leek, shallots, thyme, and garlic to the pan; saute 4 minutes or until tender. Stir in rice; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly.

Step 4

Reserve 1/3 cup stock mixture. Add the remaining stock mixture, 1/4 cup at a time, stirring constantly until the liquid is absorbed before adding more (about 25 minutes total).

Step 5

Stir in lemon juice, butter, pepper, salt, and Parmigiano Reggiano. Remove the pan from the heat.

Step 6

Stir in the reserved 1/3 cup stock mixture. Sprinkle with the reserved bacon and chopped parsley. Serve immediately.

Tips & Variations

No special items needed.



This is really good and fairly easy too. I did add 1 pkg of frozen vegetables as I didn't serve anything with this and it was filling enough for a light supper. Thanks for sharing!

review by:
(5 Apr 2018)