Creamy bacon and leek risotto

    Creamy bacon and leek risotto


    19 people made this

    About this recipe: This bacon and leek risotto recipe is really creamy because of the crème fraiche! It is really simple, and really delicious so give it a try...

    LottieRainbow Buckinghamshire, England, UK

    Serves: 2 

    • 1 knob butter
    • 1 garlic clove, crushed
    • 4 rashers bacon, cut into chunks
    • 1 leek, sliced
    • 175g rice
    • 300ml water
    • 1 chicken stock cube
    • 2 heaped teaspoons crème fraiche
    • Parmesan cheese, grated
    • fresh parsley, for garnish

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt the butter in a large pan and fry the garlic for a couple of minutes. Add the bacon and continue to fry for a few minutes.
    2. Add the leek and cook until separated and softened. Next, stir in the rice until coated.
    3. Meanwhile, make up the stock with the 300ml water and stock cube. Add to the pan and bring to the boil, then simmer for around 15 minutes, or until the liquid is absorbed and the rice is soft.
    4. Stir in the crème fraiche and serve with grated Parmesan and a sprig of parsley!
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    Reviews in English (4)


    This recipie was scrumptious!! I doubled the quantities for 4 of us and added 200g of pancetta instead of the bacon and some frozen peas I also used arborio rice and a bit of salt and pepper Yummy!! A lovely quick evening meal.  -  09 Sep 2014


    so I just finished making this risotto and it was so nice, I loved it. I used vegetable stock cube because I had run out of chicken stock cube, and next time I may only use one teaspoon of Crème Fraiche but I thought it was really yummy. I am surprised there is not more reviews for this recipe!!  -  30 Apr 2014


    I found this recipe too salty. I would make a chicken and leek one next time. I also found that I needed to add extra stock. It was however easy to make.  -  27 Apr 2015

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