Leek and sage risotto with bacon


A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms

Nutrition: per serving

  • kcal : 685
  • fat : 27g
  • saturates : 9g
  • carbs : 81g
  • sugars : 13g
  • fibre : 8g
  • protein : 27g
  • salt : 1.65g


  • 1 tbsp olive oil
  • 2 leeks, sliced
  • 4 sage leaves, shredded, or pinch dried
  • 85g risotto rice
  • small glass white wine
  • 200ml hot vegetable stock
  • 2-3 rashers streaky bacon
  • 3 tbsp grated parmesan
  • Parmesan


  1. Heat the oil in a pan, add the leeks and sage and fry for 2 mins until the leeks are starting tosoften.
  1. Stir in the rice and cook for 1 min, stirring. Add the wine and stock and bring to the boil.
  1. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.
  1. Meanwhile, grill the bacon until golden and crisp.
  1. Remove the rice from the heat, then stir in 2 tbsp of the Parmesan and freshly ground pepper.
  1. Spoon onto a plate, sprinkle with theremaining Parmesan and top with the bacon.

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