Photo: Randy Mayor; Styling: Cindy Barr
Hands-on Time
50 Mins
Total Time
50 Mins
Yield
Serves 8 (serving size: about 2/3 cup)

Serve with sautéed Broccolini and a warm French bread baguette.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

LDombeck
September 01, 2016

Whygal's Review

Whygal
January 12, 2014
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.

Time consuming but delicious!

EAHUFF1
September 09, 2016
Great recipe!  Made as directed but topped with a fried egg.  Delicious!

LDombeck's Review

gkd1029
March 04, 2014
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.

wkendgolf's Review

Wiskage
March 03, 2014
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.

refinnej70's Review

wkendgolf
January 29, 2014
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's Review

TheMomChef
January 14, 2014
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.

TheMomChef's Review

refinnej70
January 07, 2014
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/