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Chicken, bacon and leek risotto recipe

Chicken, bacon and leek risotto recipe

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  • Recipes
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  • Meat and poultry
  • Poultry
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  • Chicken and rice
  • Chicken risotto

It still amazes me how creamy and filling a risotto is when it has no creamy ingredients in it whatsoever! Risottos are so much easier to make than I assumed as well; this dish will definitely impress!

Buckinghamshire, England, UK

198 people made this

IngredientsServes: 2

  • 1 tablespoon olive oil
  • A knob of butter
  • 1 1/2 boneless chicken breasts, sliced
  • 4 rashers bacon, chopped
  • 1 leek, chopped
  • 200g risotto rice
  • 450ml boiling water
  • 1 chicken stock cube
  • Grated Parmesan cheese, for garnish

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. Heat the olive oil and butter in large pan over medium heat. Add the chicken breasts and cook for about 7 minutes. Stir in the bacon and leeks, cooking until the leeks soften and the bacon starts to crisp, 7 to 10 minutes.
  2. Add the risotto rice to the pan; cook and stir until the rice becomes translucent, about 5 minutes. Meanwhile, dissolve the chicken stock cube in the boiling water. Pour the chicken stock into the rice. Cover and simmer for around 20 minutes, stirring occasionally, or until the water is absorbed and the rice if soft to bite (you'll have to try some to know).
  3. Top with a generous amount of Parmesan cheese.

See it on my blog

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Reviews & ratingsAverage global rating:(15)

Reviews in English (14)

I've made this a few times and it's delicious. Usually when I decide to make it I haven't got a leek so I use an onion instead -and it's just as good. A simple easy dish which is quick to make, creamy , full of taste and filling.-10 Sep 2015

Absolutely love it. I use onions instead of leeks, simply because we always have them in but don't always have leeks.-25 Feb 2014

Delicious! Really easy to make in comparison to other risottos where you stir the whole time. Husband loves it, will make it again.-03 May 2017

This baked chicken risotto is so easy because the oven does all the work for you, my young sons love this family favourite.

This baked chicken bacon and pea risotto is one of my favourite family dinners. The combination of the chicken and bacon go so well together and the peas give it a nice touch of green to finish it off.

This risotto is baked in the oven so it takes the hassle out of standing at the stove and stirring the whole time like you would with a standard risotto.

Yes, it has wine!

This recipe includes a cup of white wine. I go with the cheapest normally for cooking. Many are cautious about cooking with wine for their family. Cooking down wine concentrates the flavour, including both the acidity and sweetness. The alcohol evaporates from wine when it cooked thoroughly. You need to cook for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. Since alcohol evaporates at 78°C (or 172°F), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol. It’s a personal choice but there is nothing wrong with incorporating alcohol into meals if you have kids.

Want another delicious recipe?

If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.

  • 6 rashers streaky bacon (cut into 1 inch pieces)
  • 1 olive oil (for frying bacon
  • 1 onion (finely chopped)
  • 2 leeks (sliced into skinny rings)
  • 1 clove garlic (crushed)
  • 1 pinch of dried thyme
  • 300 grams risotto rice
  • 1 white wine (a glass)
  • ¾ litre chicken stock
  • 100 grams strong blue cheese
  • 6 rashers bacon (cut into 1 inch pieces)
  • 1 olive oil (for frying bacon
  • 1 onion (finely chopped)
  • 2 leeks (sliced into skinny rings)
  • 1 clove garlic (crushed)
  • 1 pinch of dried thyme
  • 11 ounces risotto rice
  • 1 white wine (a glass)
  • 1½ pints chicken broth
  • 4 ounces strong blue cheese

Bacon and Leek Risotto with Poached Egg

Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.

Step 2

Bring broth to simmer in medium saucepan cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl reserve for garnish. Add rice to pan stir 1 to 2 minutes. Add wine stir until absorbed, about 2 minutes. Add 1⁄2 cup warm broth to saucepan stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Step 3

Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.

Step 4

Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.

Bacon, Leek and Mushroom Risotto

Bacon, Leek and Mushroom Risotto is a light and easy supper or side dish to serve any night of the week.

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Howdy all, I hope you had a nice weekend!

Ben and I spent much of the past couple of days sequestered indoors – wah-wah. Lincoln came down with a nasty cold last last week that Ben and I both woke up with on Saturday morning. I think between the three of us we sneezed at least 1,000 times this weekend! The colds traveled to our heads then throats, yadda, yadda, yadda – needless to say we didn’t do much besides catch up with our DVR (hell-o Bachelor in Paradise!) and eat comfort food.

Gluten free mac and cheese helped (have you tried Trader Joe’s brand? So good!) Especially leaning over the cooking noodles with a towel over my head to trap the steam like they do in the movies. It actually worked…for a minute. Bourbon Infused Sea Salt Caramels from my friends at Cellar Door Chocolates (honestly the best treat ever,) definitely took care of the grrr, I have a cold in the summer internal struggle, and Bacon, Leek and Mushroom Risotto helped warm my soul!

Forget chicken soup, Bacon, Leek and Mushroom Risotto is officially what I’m requesting every time I get sick from here on out. This flavor-packed risotto is super elegant but easy enough to make even if you’re under the weather.

Arborio rice is slow cooked with bacon, leeks, and mushrooms (which I ate around, of course,) in rich chicken broth then flavored with parmesan cheese and fresh thyme. File this dish under “simple is best”. The smokey flavor of the bacon mixed with the mild yet bright leeks and thyme is ridiculously satisfying. Creamy, dreamy risotto. I can never get enough!

This was actually the second time I’ve ever cooked with leeks. Last week I was working on a freelance recipe for stuffing (STUFFING – as in for Thanksgiving. Ahh! I saw some Halloween candy out at the store the other day and died a little inside.) and decided to incorporate leeks into it. Best. Decision. Ever. The aromatic veggie has a mild green onion flavor that is utterly and insanely delicious. I’ve been wracking my brain for other recipes I could use it in and this was the first dish that popped in my mind.

Garlic Mushroom and Zucchini Pasta with Shrimp

That is to say, prepare yourself for more leek recipes this fall and winter. My wheels are a-spinnin’!

Anyway, this risotto uses the short cut method of adding all the chicken broth at once vs cup by cup. I learned about it via a tweet from Tyler Florence who was live-tweeting risotto making last year. I know. Random. That said, I decided to give it a go on my Shortcut Butternut Squash and Sage Risotto last fall and it worked perfectly! I’ll never go back. And neither will you once you taste this decadent, savory, soul-satisfying Bacon, Leek and Mushroom Risotto!

Start by crisping 4 slices chopped bacon in a large skillet over medium-high heat. Remove to a plate to drain then remove all but 2 Tablespoons bacon grease from the skillet (if you have less than 2, add extra virgin olive oil.)

Meanwhile, prep your leeks. Like I said, I can’t believe it’s taken me so long to cook with leeks. They’re one of my new favorite aromatics! You’ll need 3 small or 2 large leeks for this recipe, just the white and light green parts.

Once trimmed, slice the leeks in half then run under water if you see any dirt or debris stuck in between the layers. Next, slice!

Add the sliced leeks to the hot skillet with 8oz sliced mushrooms and 1 large chopped shallot. Turn the heat up to medium-high, season with salt and pepper, then saute until the leeks are tender and mushrooms are starting to turn golden brown, 7-8 minutes. Finally, add 2 minced garlic cloves and saute for 1 minute.

Time to add some rice! Add 1 cup arborio rice to the skillet then stir well to combine and cook for 1 more minute. Arborio rice is a short-grain rice, similar to sushi-style rice, and what makes it special is that it’s a high-starch rice which gives risotto a thick, creamy, and luxurious texture.

Turn the heat down to medium then add 1/4 cup dry white wine and stir until it’s been absorbed by the rice. I used pinot grigio – chardonnay would work too. Just don’t use anything sweet like a moscato or sweet riesling.

Next add 5 cups chicken broth that’s been brought to a boil in a saucepan next door. It’s very important to add hot chicken broth instead of cold or room temperature broth as to not slow the cooking process down.

Now, stir, stir, stir! That is to say, stir the risotto near constantly (if you have to step away to fill your wine glass, for instance, it’s not the end of the world. ) ) until the rice is plump and tender, and nearly all the broth has been absorbed. This should take about 25 minutes. It goes quick, promise!

Finally, remove the skillet from the heat then stir in 1/4 cup freshly grated parmesan cheese, 1 Tablespoon fresh thyme that’s been chopped, and the cooked bacon.

I think it’s really important to use freshly grated parmesan cheese vs pre-grated in my cooking, as it has a totally different flavor. I was recently able to help crack open a wheel of parmigiano reggiano at HyVee as part of the Join My Journey program and let me tell you, fresh PG is in my top 5 favorite foods ever. When it’s fresh is ridiculously creamy – I’m drooling at the memory!!

Anywho! Taste and adjust salt and pepper if necessary, then scoop into bowls and serve!

Recipe Summary

  • 5 cups unsalted chicken stock (such as Swanson)
  • 2 cups water
  • 4 bacon slices
  • 1 tablespoon olive oil
  • 4 cups thinly sliced leek (about 4 large)
  • ½ cup sliced shallots
  • 1 ½ tablespoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 2 cups uncooked Arborio rice
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons unsalted butter
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley

Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan crumble. Add oil to pan swirl to coat. Add leek, shallots, thyme, and garlic to pan sauté 4 minutes or until tender. Stir in rice cook 2 minutes. Stir in 1/2 cup stock mixture cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup stock mixture. Add remaining stock mixture, 1/4 cup at a time, stirring constantly until liquid is absorbed before adding more (about 25 minutes total). Stir in lemon juice, butter, pepper, salt, and Parmigiano-Reggiano. Remove pan from heat. Stir in reserved 1/3 cup stock mixture. Sprinkle with reserved bacon and chopped parsley. Serve immediately.

Leek, lemon and chicken risotto

A timeless dish, loved by all for its versatility. Basil is lovely in place of the chives, as would be parsley or thyme. But whatever you do, don’t skimp on the Perfect Italiano parmesan - its sweet-salty richness adds flavour to a risotto as no other ingredient can.



Skill level


  • 1.125 litres (4½ cups) chicken stock, approximately
  • 60 ml (¼ cup) extra virgin olive oil
  • 2 large leeks, trimmed, washed and cut into 1.5 cm slices
  • 300 g (1½ cups) risotto rice
  • 125 ml (½ cup) dry white wine
  • 60 ml (¼ cup) lemon juice
  • 600 g chicken thigh fillet, trimmed and cut into 1 cm thick slices
  • 3 tsp finely grated lemon rind, or to taste
  • 75 g (¾ cup) Perfect Italiano parmesan, plus extra, to serve
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the stock in a large saucepan and bring to a simmer. Cover the pan with a lid, reduce the heat to low and keep the stock hot.

Heat the oil in a large saucepan over medium heat.

Add the leek and cook, stirring occasionally, for 5 minutes or until softened.

Add the rice and stir for 2 minutes or until the rice is hot.

Add the wine and cook, stirring, for 3-4 minutes or until the wine has evaporated.

Add the lemon juice and a cup of the hot stock and cook, stirring constantly, for about 5 minutes or until the liquid is absorbed.

Add the chicken and another cup of stock and cook, stirring, for another 5 minutes or until the liquid is absorbed. Continue adding stock, a cupful at a time and stirring until it is absorbed, until all the stock is used, the rice is al dente and the chicken is cooked through.

Add a little more stock, or water, if necessary - the mixture should be thick and creamy.

Stir in the lemon rind and Perfect Italiano parmesan and season to taste with sea salt and freshly ground black pepper.

Divide among bowls and serve with extra parmesan and the lemon wedges on the side.

• You can make it vegetarian by using veggie stock and sliced zucchini, asparagus and peas, instead of the chicken.

Get more recipes from Perfect Italiano for midweek dinner inspiration.

How long can you keep Chicken and Mushroom Risotto in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chicken and Mushroom Risotto in the fridge for approximately 3 days or so.

As we all know you can get food poisoning from eating reheated rice, but, it’s not actually the reheating that can cause issues, it is, in fact, the way that the rice has been stored beforehand where the problem begins.

Rice can contain spores that are resistant to heat and can survive the cooking process.

If cooked rice is left standing at room temperature these spores can grow into bacteria. At this point, the bacteria can be destroyed by reheating the rice thoroughly.

You should remember to do the following if you’re going to keep leftover rice:

  • Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
  • Reheat and use any leftover rice (stored in the fridge) within one day.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

Baked bacon and leek winter risotto

Preheat the oven to 180°C/gas mark 4. In a large, shallow, ovenproof casserole dish, heat the oil and fry the bacon for 2 minutes before adding the leeks, sprouts and garlic.

Cook for 5 minutes before adding the rice, milk and vegetable stock. Put the lid on and transfer to the oven to bake for 30 minutes.

Stir through the crème fraîche, kale and lemon zest and juice. Replace the lid and bake for a further 10 minutes, until the rice and vegetables are tender. Serve sprinkled with the parmesan and seasoned with freshly ground black pepper.