Chicken, bacon and leek risotto


    Chicken, bacon and leek risotto

    Chicken, bacon and leek risotto


    79 people made this

    About this recipe: It still amazes me how creamy and filling a risotto is when it has no creamy ingredients in it whatsoever! Risottos are so much easier to make than I assumed as well; this dish will definitely impress!

    LottieRainbow Buckinghamshire, England, UK

    Serves: 2 

    • 1 tablespoon olive oil
    • A knob of butter
    • 1 1/2 boneless chicken breasts, sliced
    • 4 rashers bacon, chopped
    • 1 leek, chopped
    • 200g risotto rice
    • 450ml boiling water
    • 1 chicken stock cube
    • Grated Parmesan cheese, for garnish

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat the olive oil and butter in large pan over medium heat. Add the chicken breasts and cook for about 7 minutes. Stir in the bacon and leeks, cooking until the leeks soften and the bacon starts to crisp, 7 to 10 minutes.
    2. Add the risotto rice to the pan; cook and stir until the rice becomes translucent, about 5 minutes. Meanwhile, dissolve the chicken stock cube in the boiling water. Pour the chicken stock into the rice. Cover and simmer for around 20 minutes, stirring occasionally, or until the water is absorbed and the rice if soft to bite (you'll have to try some to know).
    3. Top with a generous amount of Parmesan cheese.

    See it on my blog

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    Reviews in English (14)


    I've made this a few times and it's delicious. Usually when I decide to make it I haven't got a leek so I use an onion instead -and it's just as good. A simple easy dish which is quick to make, creamy , full of taste and filling.  -  10 Sep 2015


    Absolutely love it. I use onions instead of leeks, simply because we always have them in but don't always have leeks.  -  25 Feb 2014


    This was lovely, I omitted the bacon but added garlic, salt and pepper and two dessert spoons of creme fraiche. Lots for two people but great for lunch the following day.  -  11 Feb 2017

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