Easy Leek And Bacon Risotto
A creamy leek and bacon risotto that's full of flavour and low cost. Perfect for a family dinner.
Equipment
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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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
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