Creamy bacon and leek risotto

    30 min

    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...


    Buckinghamshire, England, UK
    46 people made this

    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 & ratings
    Average global rating:

    Reviews in English (5)


    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


    Even the fussy teenager ate it all. Rice was slightly hard although the liquid had evaporated. Still arguing with my Husband that risotto isn't supposed to have any liquid left in it.......  -  27 Mar 2017