Bacon and Leek Risotto

Bacon and Leek Risotto Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Serve with sautéed Broccolini and a warm French bread baguette.

Yield:

Serves 8 (serving size: about 2/3 cup)

Recipe from

Recipe Time

Hands-on: 50 Minutes
Total: 50 Minutes

Nutritional Information

Calories 305
Fat 7.9 g
Satfat 3.3 g
Monofat 3 g
Polyfat 0.6 g
Protein 12.1 g
Carbohydrate 47.8 g
Fiber 3.3 g
Cholesterol 15 mg
Iron 1.8 mg
Sodium 394 mg
Calcium 128 mg

Ingredients

5 cups unsalted chicken stock (such as Swanson)
2 cups water
4 bacon slices
1 tablespoon olive oil
4 cups thinly sliced leek (about 4 large)
1/2 cup sliced shallots
1 1/2 tablespoons chopped fresh thyme
2 garlic cloves, minced
2 cups uncooked Arborio rice
2 tablespoons fresh lemon juice
1 1/2 tablespoons unsalted butter
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add oil to pan; swirl to coat. Add leek, shallots, thyme, and garlic to pan; sauté 4 minutes or until tender. Stir in rice; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup stock mixture. Add remaining stock mixture, 1/4 cup at a time, stirring constantly until liquid is absorbed before adding more (about 25 minutes total). Stir in lemon juice, butter, pepper, salt, and Parmigiano-Reggiano. Remove pan from heat. Stir in reserved 1/3 cup stock mixture. Sprinkle with reserved bacon and chopped parsley. Serve immediately.

Note:

Kate Parham,

January 2014
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