Leek and bacon risotto with fresh thyme HERO

Leek and bacon risotto with fresh thyme recipe

29 ratings

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  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 635 calories / serving

Ingredients

  • 8 slices thick-cut unsmoked bacon (save leftover rashers in the fridge)
  • 1tbsp olive oil
  • 3 leeks, sliced
  • 2 garlic cloves, crushed
  • 350g (12oz) arborio rice
  • 150ml (¼pt) white wine
  • 1·5ltr (2 1/2pt) hot chicken stock
  • 4 sprigs fresh thyme, leaves picked
  • 1tbsp crème fraîche
  • 2tbsp Parmesan cheese, grated

Each serving contains

  • Energy

    2665kj
    635kcal
    32%
  • Fat

    24g 34%
  • Saturates

    9g 45%
  • Sugars

    4g 4%
  • Salt

    4.8g 80%

of the reference intake
Carbohydrate 73.8g Protein 25.3g Fibre 2.7g

Method

  1. Heat a grill and cook the bacon for a few minutes, until it’s cooked through and beginning to crisp. Remove, chop into pieces and keep warm.
  2. Meanwhile, heat the oil in a large pan with a lid and cook the sliced leeks over a high heat, stirring, for about 8 minutes or until softened. In the last 2 minutes, add the garlic. Then stir in the rice so it’s well coated in the oil and cook everything for a minute more.
  3. Turn the heat down to medium, pour in the wine and keep stirring until the liquid is absorbed. Gradually add the piping-hot stock, a ladleful at a time, stirring until completely absorbed before adding more. Repeat until the risotto is thick and oozing, but the rice grains still have some bite (about 25 minutes).
  4. Season with salt and pepper, stir in the cooked bacon, thyme leaves, crème fraîche and Parmesan. Turn off the heat, put on the lid and allow to rest for 5-6 minutes. Grate over Parmesan to serve.

See more Italian recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

 

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