Bacon, leek and tomato risotto
- January 2007
- Serves 4
- Ready in 40 minutes
A creamy risotto dish with rashers of bacon, leeks, tomatoes and shavings of parmesan; the ultimate comfort food.
- 32.5g (14.7g saturated)
- 70.8g (5.3g sugars)
- 8 smoked back bacon rashers
- 1 tbsp olive oil, plus extra to drizzle
- 1 leek, washed and finely chopped
- 2 garlic cloves, crushed
- 300g arborio risotto rice
- 60ml dry white wine
- 900ml vegetable stock, hot
- 400g cherry tomatoes on the vine
- 80g freshly grated Parmesan or Grana Padano, plus extra shavings, to serve
- Handful fresh parsley, finely chopped
- 40g unsalted butter, cut into 4 pieces
- Cut off the thinner end of each bacon rasher and roll up tightly. Chill. Dice the remaining bacon.
- Preheat the oven to 200°C/fan 180°C/gas 6. Heat the oil in a wide frying pan over a medium heat. Add the leek and diced bacon and cook, stirring, for 2-3 minutes, until the leek is soft. Add the garlic and rice and cook, stirring, for 2 minutes.
- Add the wine, bubble until absorbed, then reduce the heat slightly. Add the hot stock, a ladleful at a time, stirring until absorbed before adding more, until the rice is al dente – this should take about 20-25 minutes.
- Meanwhile, put the tomatoes on a baking tray. Drizzle with oil and season. Add the bacons curls and roast for 10 minutes, until the tomatoes have burst and are tender and the bacon rolls are golden. Remove the stalks from most of the tomatoes and stir into the risotto with the cheese and parsley. Season.
- Divide the risotto between bowls. Top with a knob of butter and garnish with the remaining tomatoes, bacon curls and cheese shavings, to serve
For vegetarians, replace the bacon with 200g chestnut mushrooms. Use vegetarian Parmesan.
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