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Easy Leek And Bacon Risotto

This easy creamy leek and bacon risotto is not only simple to make but it is low cost and serves 8 to 10 people.

leek and bacon risotto in a bowl uk recipe

Why You’ll Love This Risotto Recipe

Simple ingredients: Requires just a handful of basic ingredients that are easy to find.

Budget-friendly: Leeks and bacon are cost-effective, making this dish economical without sacrificing flavour.

Family-friendly: A hit with both adults and children, offering a comforting and satisfying meal.

One-pot wonder: Easy cleanup since everything cooks in a single pot.

Versatile: Can be served as a main dish or a side, and you can add other vegetables or proteins.

Rich and creamy texture: The risotto turns out perfectly creamy, making it a luxurious meal at a low cost.

Nutritious: Leeks are a great source of vitamins and minerals, contributing to a healthy meal.

Flavourful: Bacon adds a smoky depth of flavour that elevates the dish.

Leftover-friendly: Makes for great next-day meals, saving time and money.

Vegetarian Option : Try my creamy tomato risotto as an alternative. Kids love it!

risotto in a bowl

Ingredients For Leek and Bacon Risotto

  • 500 g Risotto Rice
  • 4 Rashers of Smoked Bacon (Chopped into small pieces)
  • 1 larg Leek (Chopped finely)
  • 1 Cup Peas (Frozen)
  • 300 g Crème Fraiche
  • 2 Cloves of Garlic (Finely chopped)
  • 1 Red Bell Pepper (Chopped)
  • 1 ltr Vegetable Stock (Made with Bullion Powdered Stock)
  • 1 tbsp Tomato Puree
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Hot Sauce (or chilli powder/flakes)
  • 1 tbsp Coconut Oil
  • 1 tbsp Vegetable Oil

How to make a family risotto

STEP 1: Heat the coconut oil and vegetable oil on a medium heat and add the black pepper. Add the chopped leeks and fry for about 2 minutes. Add the bacon and fry for a further 5 minutes.

STEP 2: Add the red pepper, peas and the tomato puree. Fry for 1 minute the add the balsamic vinegar and fry for another minute. Add the rice and slowly add the stock and mix thoroughly.

STEP 3: Add the crème fraiche and mix. Add more boiling water as needed and turn the heat to low for 20 – 30 minutes until the rice is cooked stirring regularly to prevent sticking. Add more water if needed.

Serve with grated parmesan or your favourite cheese.

How long can I keep risotto for?

Ideally risotto should be eaten the same day or maximum within 24 hours.

What can I serve with risotto?

This risotto is great eaten just as it is. If you’d like additional sides here are some suggestions:

  • Green salad: A crisp, fresh salad with a light vinaigrette can balance the richness of the risotto.
  • Roasted vegetables: Seasonal veggies like asparagus, brussels sprouts, or carrots roasted for a healthy side.
  • Garlic bread: Perfect for soaking up any creamy sauce and adding a satisfying crunch.
  • Steamed greens: Broccoli, spinach, or kale steamed to perfection add colour and nutrients.
  • Grilled chicken or shrimp: For added protein, serve alongside grilled or pan-seared chicken breasts or shrimp.
  • Sautéed mushrooms: Enhance the earthy flavours with some buttery sautéed mushrooms.
  • Caprese salad: Fresh tomatoes, mozzarella, and basil for a light, Italian-inspired side.
  • Parmesan-roasted cauliflower: Adds a nutty, cheesy flavour that complements the risotto.
  • Italian sausage: Offer a heartier meal by including some spicy or sweet Italian sausage.
  • A glass of white wine: A crisp Chardonnay or Pinot Grigio pairs well with the creamy texture of the risotto.
leek and bacon risotto in a bowl uk recipe

Easy Leek And Bacon Risotto

Rachel
A creamy leek and bacon risotto that's full of flavour and low cost. Perfect for a family dinner.
No ratings yet – be the first to rate this recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Cuisine British
Servings 8
Calories 422 kcal

Ingredients
  

  • 500 g Risotto Rice
  • 4 Rashers of Smoked Bacon (Chopped into small pieces)
  • 1 lrg Leek (Chopped finely)
  • 1 Cup Peas (Frozen)
  • 300 g Crème Fraiche
  • 2 Cloves of Garlic (Finely chopped)
  • 1 Red Bell Pepper (Chopped)
  • 1 ltr Vegetable Stock (Made with Bullion Powdered Stock)
  • 1 tbsp Tomato Puree
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Hot Sauce (or chilli powder/flakes)
  • 1 tbsp Coconut Oil
  • 1 tbsp Vegetable Oil

Instructions
 

  • Heat the coconut oil and vegetable oil on a medium heat and add the black pepper. Add the chopped leeks and fry for about 2 minutes. Add the bacon and fry for a further 5 minutes.
  • Add the red pepper, peas and the tomato puree. Fry for 1 minute the add the balsamic vinegar and fry for another minute. Add the rice and slowly add the stock and mix thoroughly.
  • Add the crème fraiche and mix. Add more boiling water as needed and turn the heat to low for 20 – 30 minutes until the rice is cooked and soaked up the water, stirring regularly to prevent sticking. Add more water if needed.
  • Serve with grated parmesan or your favourite cheese.
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Nutrition

Calories: 422kcalCarbohydrates: 55gProtein: 8gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 34mgSodium: 216mgPotassium: 195mgFiber: 3gSugar: 3gVitamin A: 416IUVitamin C: 10mgCalcium: 49mgIron: 3mg
Keyword cheap dinner, family dinner, low cost dinner
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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