We're big fans of risotto and were curious as to whether this version would still taste as rich and delicious as 'unlightened' version. It did! It's so delicious that it's hard to eat just one serving. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/bacon-and-leek-risotto/
Bacon and Leek Risotto
TheMomChef Posted: 01/07/14
refinnej70 Posted: 01/29/14
Deliciius! I added peas to add a veggie. Perfect with the ginger honey grilled pork tenderloin. However it made way too much for me. I will add butternut squash to leftovers and make rissotto cakes. Super comfort food.
gkd1029 Posted: 01/14/14
Made this over the weekend and it was delicious. I had a little extra white wine on hand, so I used some of that in place of some of the broth. I also froze some of the leftovers for later.
LDombeck Posted: 03/04/14
I had this make 4 large servings instead of 8 b/c they would be too small otherwise. Really full of flavor, good peppery taste and nice leek flavor.
Whygal Posted: 01/12/14
Great Risotto!!! Made the recipe exactly as written but only made a 1/4 for just my husband and me. (Very easy to do the calculations for a smaller yield). I did this so we wouldn't overeat. I wish CL would offer the option of resizing recipes for smaller families like the Olive Garden site.
wkendgolf Posted: 03/03/14
I made 3/4 of this recipe. We LOVED it BUT it took almost twice as long to cook, (45 minutes instead of 25). I'm wondering if adding a little white wine when you cooked the rice for 2 minutes would have helped the rice absorb the liquid better while cooking. We'll use the leftovers for risotto cakes and are looking forward to them.