Bacon and Leek Risotto

A simple bacon and leek risotto provides a tasty and filling dinner at home.

Often people avoid making risotto as it can seem like a difficult or long process to ensure the rice is cooked correctly. I can assure you that it isn’t difficult at all and to make a delicious, creamy risotto at home is really quite straight-forward and takes less than 30 minutes.

The classic combination of bacon and leek makes for a really flavourful risotto whilst keeping the cost of ingredients quite low.

recipe bacon leek risotto dinner for two italian food spek prei risotto italiaanse recept

Print Recipe
Bacon & Leek Risotto
A simple, tasty and filling dinner for two
recipe bacon leek risotto dinner for two italian food spek prei risotto italiaanse recept
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
recipe bacon leek risotto dinner for two italian food spek prei risotto italiaanse recept
Instructions
Preparation
  1. Prepare 800 ml of vegetable stock - add 1 vegetable stock cube to 800 ml boiled water or heat up 800 ml of home-made stock.
  2. Chop the bacon into small cubes or strips (or buy lardons - "spekreepjes of blokjes" in Dutch). Chop the leek into 1/2 cm slices. Grate the parmesan.
Cooking
  1. In a pan, on a medium heat, fry the bacon. Use a small bit of oil if needed (most bacon will be fatty enough that oil isn't required though). This should take 5-6 minutes to cook but as long as the bacon is fully cooked then it's ok if it takes more or less time than this.
  2. Add half of the chopped leek and let that fry with the bacon for 2 minutes. Keep stirring to ensure the leeks soften but don't burn.
  3. Add the arborio rice and 100 ml of white wine and stir well with the bacon and leek. Let this bubble for 1 minute.
  4. Add approximately 600ml of the vegetable stock. Give the rice a stir to ensure none is stuck to the pan. Turn the heat down a bit (between medium and low) so the rice and stock are simmering but not boiling.
  5. After the stock and rice have been simmering for 3 minutes, add the rest of the chopped leek. Add 20 g grated parmesan, Season with oregano, salt and pepper.
  6. Keep stirring the rice for 9-10 minutes. The rice shouldn't ever feel like it's sticking to the pan so keep stirring and if it starts to get dry, add a little bit more stock.
  7. Taste the rice to check if it's cooked (the rice should be "al dente" - firm but not hard). If the rice is still hard, add the last of the stock and simmer for a further few minutes.
  8. Once the rice is cooked, serve into bowls and sprinkle some of the remaining parmesan onto of each serving. Enjoy!
Recipe Notes

Dietary Alternatives

Low FODMAP - use only the green part of the leek (not the white part) and ensure the stock cube is low FODMAP or make your own vegetable stock (recipe coming soon).

Gluten free - ensure the stock cube is gluten free (try Knorr).

Dairy free - don't add any parmesan.

Vegetarian - leave out the bacon and add some additional vegetables (perhaps asparagus / courgette / peas / mushrooms).

Please note, these are general recommendations only. Please always carefully check ingredients to ensure they meet your requirements or preferences.

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