Leek & sage risotto with crisp bacon
- Good Food team
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Serves 1
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.2 out of 5.23 ratingsRate
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A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms
Freezable
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Artichoke focaccia
A star rating of 4.9 out of 5.13 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
2 leeks
sliced
-
4 sage
leaves, shredded, or pinch dried
-
85g risotto rice
-
small glass white wine
-
200ml hot vegetable stock
-
2-3 rashers streaky bacon
-
3 tbsp grated parmesan
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Nutrition: per serving
- kcal685
- fat27g
- saturates9g
- carbs81g
- sugars13g
- fibre8g
- protein27g
- salt1.65g
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Method
-
step 1
Heat the oil in a pan, add the leeks and sage and fry for 2 mins until the leeks are starting to soften. Stir in the rice and cook for 1 min, stirring. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.
-
step 2
Meanwhile, grill the bacon until golden and crisp. Remove the rice from the heat, then stir in 2 tbsp of the Parmesan and freshly ground pepper. Spoon onto a plate, sprinkle with the remaining Parmesan and top with the bacon.
Recipe from Good Food magazine, October 2007
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A star rating of 4.2 out of 5.23 ratings
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