Leek Mushroom & Bacon Risotto Recipe

Recipe By Slurrp

This Leek Mushroom & Bacon Risotto is a comforting and flavorful dish that combines the earthy flavors of leeks and mushrooms with the smoky richness of bacon. The creamy risotto is cooked to perfection, with each grain of rice infused with the savory flavors of the ingredients. This dish is perfect for a cozy dinner or a special occasion, and it is sure to impress your guests with its delicious taste and beautiful presentation.

4.5
30 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Leek Mushroom & Bacon Risotto
plan
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ingredients serve

Ingredients for Leek Mushroom & Bacon Risotto Recipe

  • 1 Slices Of Bacon, Chopped
  • 1/2 part Leeks, White And Light Green Only, Thinly Sliced
  • 2 ounce Mushrooms, Sliced
  • 1/4 cup Arborio Rice
  • 0.13 cup White Wine
  • 1 cup Chicken Broth
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley, For Garnish
  • as per your need Grated Parmesan Cheese, For Garnish

Directions: Leek Mushroom & Bacon Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, cook the bacon until crispy. Remove the bacon from the pan and set aside, leaving the bacon fat in the pan.
  • STEP 2.Add the leeks and mushrooms to the pan and cook until softened and slightly browned.
  • STEP 3.Add the rice to the pan and stir to coat it with the bacon fat. Cook for a few minutes until the rice is translucent.
  • STEP 4.Add the white wine to the pan and cook until it is absorbed by the rice.
  • STEP 5.Begin adding the chicken broth to the pan, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next.
  • STEP 6.Continue adding the chicken broth and stirring until the rice is cooked al dente and creamy in texture.
  • STEP 7.Stir in the cooked bacon and season with salt and pepper to taste.
  • STEP 8.Serve the risotto hot, garnished with fresh parsley and grated Parmesan cheese.

Cooking Tips

  • Use Arborio rice for the best texture and creaminess in the risotto.
  • Make sure to stir the risotto constantly to prevent it from sticking to the pan.
  • You can customize this recipe by adding other vegetables or herbs of your choice.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of chicken broth or water to the risotto and heat it in a saucepan over medium heat, stirring occasionally.
  • Serve the risotto as a main dish or as a side dish with grilled chicken or roasted vegetables.
Nutrition
value
553
calories per serving
8 g Fat27 g Protein90 g Carbs32 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    27g
  • Carbs
    90g
  • Fiber
    32g

MacroNutrients

  • Carbs
    90g
  • Protein
    27g
  • Fiber
    32g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    240mg
  • Iron
    12mg
  • Vitamin A
    659mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    48mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    < 1mg
  • Copper
    3mcg
  • Magnesium
    186mg
  • Manganese
    3mg
  • Phosphorus
    770mg
  • Selenium
    8mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp