Four Ingredient Risotto with Bacon and Leeks

Risotto + Bacon + Leeks

Bacon and leeks have always been a match made in heaven, so folding them in with creamy risotto seemed like a no brainer. I have been kind of obsessed with risotto ever since I found out about my wheat allergy. It’s the one of few Italian foods that are not off limits. It’s easy to make and pairs well with most seasonal fall veggies.

Risotto with Bacon and Leeks

Crisp It Up

I always try to cook something three times before publishing a recipe and in doing so for this one I learned that cooking the bacon first and adding it back in at the end really adds a crunchy texture to the creamy dish. Even though it is an extra step, all you have to do is render the fat from the bacon, remove the bacon with a slotted spoon and continue cooking your risotto in the same pan. One pan cooking for the win!


Don’t worry about draining any of the bacon fat, cook your leeks in it to add flavor. *If you don’t have leeks you could easily substitute them with an onion.*

Risotto with Bacon and Leeks

Let’s Talk Broth

I remember the first time I saw someone cook risotto it was on one of my favorite shows, Chopped. The judges made such a big deal about the risotto being underdone and how epic of a fail it was for the poor contestant to not heat the broth before adding it to the rice. All this to say, after my own trial and error, it’s definitely easier to make risotto with warm broth. Just throw it in a small pot and keep it on medium low and forget about it! It will be ready when you need it. If you feel like getting another pot dirty, this will still be delicious with cold broth.

Before We Get Started…

Click on the Allergen Icons below to find more allergy friendly recipes like this one!

This recipe does not contain the following allergens:

Wheat Free Tree Nut Free Soy Free Egg Free

Shellfish Free Milk & Dairy Free Fish Free Peanut Free

Four Ingredient Risotto with Bacon and Leeks

  • Servings: 2-4
  • Difficulty: medium
  • Print


-1 cup Arborio rice

-3 cups chicken or veggie stock

-2 medium sized leeks

-4 strips of bacon

*Salt & pepper to taste


Heat chicken stock over medium low.

In a large saucepan or frying pan cook the bacon.

When it’s nice and crispy, remove it and make sure to leave the fat in the pan.

Chop the leeks and add to the fat, sautéing until translucent.

Add in rice and mix for 2 minutes, coating rice with the fat and combining with the leeks.

Begin to add broth one slowly, only adding about 1/4 cup at a time and mixing the rice to cook evenly.

Continue mixing and adding broth slowly until rice is cooked all the way through.

Chop up the bacon and add back into the risotto.

Add salt and pepper to your taste.

Serve with parmesan cheese or as is and enjoy!


Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at !

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