Leek, goat’s cheese and crispy bacon risotto
- 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
- 29.3g (14.1g saturated)
- 73.9g (2.2g sugar)
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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