Leek, goat’s cheese and crispy bacon risotto recipe

By Anna Burges-Lumsden

  1. Serves 4
  2. Takes 10 minutes to make, 30 minutes to cook
  3. Rating

Sweet leeks, creamy goat's cheese and crispy bacon are a marriage made in food heaven in this fabulous risotto that's as kind to your budget as it is to your taste buds.

tried and tested
Leek, goat’s cheese and crispy bacon risotto

Ingredients

  1. 1 tbsp olive oil
  2. 2 leeks, finely sliced
  3. 2 celery sticks, finely chopped
  4. 2 garlic cloves, finely chopped
  5. 6 rashers streaky bacon, chopped
  6. Small handful fresh thyme leaves or lemon thyme leaves
  7. 350g risotto rice
  8. 200ml white wine
  9. 800ml chicken stock, hot
  10. 25g butter
  11. 50g Parmesan, grated
  12. 100g goat’s cheese, crumbled

Method

  1. 1. Heat the oil in a heavy-based pan over a medium heat. Add the leek and fry until slightly soft. Remove and set aside. Add the celery, garlic and half the bacon, and fry for 5 minutes.
  2. 2. Return the leek to the pan (keeping back a spoonful). Add the thyme and rice and stir for 1-2 minutes.
  3. 3. Turn up the heat, add the wine and bubble for a few minutes to cook off the alcohol. Add the stock, a ladleful at a time, waiting until each one is absorbed before adding the next.
  4. 4. Meanwhile, fry the remaining bacon in a pan until crisp. Drain on kitchen paper and set aside. Take the risotto off the heat and stir in the butter, the Parmesan and half the goat’s cheese.
  5. 5. To serve, divide among 4 plates and top with the reserved leeks, remaining goat’s cheese and bacon.

Nutritional info

Per serving: 708kcals, 29.3g fat (14.1g saturated), 31.1g protein, 73.9g carbs, 2.2g sugar, 3g salt

Chef's tip

Roll any leftover risotto into balls and dust in flour. Dip in beaten egg, then breadcrumbs. Deep-fry until golden brown for lovely nibbles with drinks.

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