Bacon, mushroom and leek Risotto.


August 27, 2014

Bacon, mushroom and leek Risotto. 5 0 5 1
  • Prep: 15 mins
  • Cook: 1 hr 30 mins
  • 15 mins

    1 hr 30 mins

    1 hr 45 mins

  • Yields: 6-8


2 cups of arborio rice

1 leek, white and most of green, chopped finely

1 cup mushrooms diced

4 tablespoons butter

3 garlic cloves crushed, chopped

350g bacon diced

2 cups chicken stock, plus another 2 cups during cooking process

Salt and pepper


1In a frying pan, melt butter, add leek. Cook for about 5 minutes.

2Add garlic and bacon. Cook for about 5 minutes.

3Add rice and mushrooms. Cook for a few more minutes.

4Add 2 cups of stock to a warmed slow cooker on low.

5Add risotto mixture.


7Cook for 1 hour and 30 minutes on Low

8Keep an eye on the mixture. Stir every 15 minutes or so. If it starts looking dry, add about 1/4 cup of extra stock until the cooking process is complete.

9Once cooked, add freshly grated parmesan cheese.

Submitted by Chelsea Limmer


1 Review


September 8, 2016

Delicious! Have made this a few times and is a family fave. Love adding chicken also if I have it on hand.

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