Bacon And Leek Risotto Recipe

Name: Bacon And Leek Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.

1582

kcal

Calories

Fat

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 cups unsalted chicken stock (such as Swanson), 2 cups water, 4 bacon slices, 1 tablespoon olive oil, and more.

Yes, Bacon And Leek Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon And Leek Risotto

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