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.

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!

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.