How To Make Leek & Bacon Risotto
A creamy and flavorful risotto packed with tender leeks and crispy bacon.
Serves:
Ingredients
- 4 slices of bacon, chopped
- 2 leeks, white and light green parts only, sliced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a large skillet, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
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In the same skillet, add the sliced leeks and cook until softened, about 5 minutes.
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Add the Arborio rice to the skillet and stir to coat it with the bacon fat and leeks.
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Pour in the white wine and cook until evaporated.
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Gradually add the chicken broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
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Continue this process until the rice is cooked al dente, about 20-25 minutes.
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Stir in the cooked bacon and Parmesan cheese until combined.
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Season with salt and pepper to taste.
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Serve the risotto hot, garnished with chopped fresh parsley.
Nutrition
- Calories : 398kcal
- Total Fat : 13g
- Saturated Fat : 6g
- Cholesterol : 34mg
- Sodium : 931mg
- Total Carbohydrates : 48g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 18g
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