Leek, goat’s cheese and crispy bacon risotto

Name: Leek, goat’s cheese and crispy bacon risotto
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 2 leeks, finely sliced; 2 celery sticks, finely chopped; 2 garlic cloves, finely chopped; 6 rashers streaky bacon, chopped; Small handful fresh thyme leaves or lemon thyme leaves; 350g risotto rice; 200ml white wine; 800ml chicken stock, hot; 25g butter; 50g Parmesan, grated; 100g goat’s cheese, crumbled

Easy
March 2010

Easy
March 2010

Serves 4
Hands on time 10 minutes plus 30 minutes cooking time

This leek and goat’s cheese risotto is budget cooking at its best, but with no compromise on flavour.

Gluten-free recipes

Nutrition: per serving

Calories: 708kcals
Fat: 29.3g (14.1g saturated)
Protein: 31.1g
Carbohydrates: 73.9g (2.2g sugar)
Salt: 3g

Nutrition: per serving

Calories: 708kcals
Fat: 29.3g (14.1g saturated)
Protein: 31.1g
Carbohydrates: 73.9g (2.2g sugar)
Salt: 3g

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Ingredients

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

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

Method

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.
Return the leek to the pan (keeping back a spoonful). Add the thyme and rice and stir for 1-2 minutes.
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.
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.
To serve, divide among 4 plates and top with the reserved leeks, remaining goat’s cheese and bacon.

Method

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.
Return the leek to the pan (keeping back a spoonful). Add the thyme and rice and stir for 1-2 minutes.
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.
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.
To serve, divide among 4 plates and top with the reserved leeks, remaining goat’s cheese and bacon.

delicious. tips

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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