Riverford Wicked Leeks
Leek and bacon risotto recipe image

Print Leek and bacon risotto

A simple, undemanding dinner, this comforting risotto can easily by made for vegetarians without the bacon. A warm bowl of it is good on its own, or with a bitter leaf salad, or topped with a runny-yolked fried or poached egg. It works especially well with winter leeks, as their taste is strongest. And if you’ve got any leftover cooked chicken or a handful of mushrooms to throw in, that’s all to the good.


  • 2 leeks, washed, trimmed & finely sliced
  • 2 garlic cloves, crushed
  • 150g Arborio rice
  • 100ml white wine
  • 700ml hot veg bouillon stock
  • 25g butter
  • 3 tbsp Parmesan, grated
  • 4 rashers streaky bacon, diced & fried until crispy
  • 1 lemon
  • Salt & pepper


  1. Gently sweat the leeks and garlic together in some olive oil until soft for around 10 minutes. Add the rice and cook for a further 2 minutes before adding the wine.
  2. Turn up the heat and let the liquid bubble until nearly disappeared. Now add the hot stock, a ladleful at a time; stir the rice until the stock has been absorbed before adding the next ladleful.
  3. It is ready when the rice is creamy and cooked with a slight bite. Beat in the butter and Parmesan to your taste. Stir in the bacon, season and tweak with a squeeze or two of lemon juice.
want to cook with fresh ingredients? try one of our award winning veg boxes