Cheesy Leek And Bacon Risotto Recipes

CHEESY LEEK AND BACON RISOTTO

Cheesy Leek and Bacon Risotto image

This bacon risotto is epic! This side dish with it's fresh leeks, salty bacon, and creamy cheddar is an absolute dream!

Number Of Ingredients 0

Ingredients

Steps:

Heat chicken broth in a separate saucepan until warm. Cook bacon in a medium saucepan until crisp. Remove bacon and wipe out grease. Add butter to the saucepan. Add the leeks, cooking until tender and soft. This should take around 5-7 minutes. Add rice to the leeks; stir. With the heat kept on medium low, add one ladle of chicken broth into the rice constantly stirring until the broth is absorbed. Continue this process until the rice is plump, cooked and creamy. Stir in cooked bacon and shredded cheddar cheese. Serve immediately.

Nutrition Facts : Calories 582 calories, Cholesterol 63 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 16 grams protein, SaturatedFat 13 grams saturated fat, Sodium 790 grams sodium, Sugar 2 grams sugar

LEEK, BACON, AND PEA RISOTTO

Leek, Bacon, and Pea Risotto image

This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 40m

Number Of Ingredients 9

Ingredients

2 leeks, white and light-green parts only
12 cups (96 ounces) low-sodium chicken broth
4 slices bacon, cut crosswise into strips
2 1/2 cups Arborio rice
1 cup dry white wine
3/4 cup frozen peas (optional)
1/2 cup finely grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.

Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 1 g, Protein 12 g

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