Chicken, bacon and leek risotto

Chicken, bacon and leek risotto


63 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

Eat Rainbow Love

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Reviews (12)


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 really nice I thought to adding sweetcorn and it worked well the misses loved it 😆😆 - 18 Oct 2016

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