Bacon, mushroom and leek Risotto.

Submitted by Chelsea Limmer

Bacon, mushroom and leek Risotto.

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Serving: 6
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


  • 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


  • In a frying pan, melt butter, add leek. Cook for about 5 minutes.
  • Add garlic and bacon. Cook for about 5 minutes.
  • Add rice and mushrooms. Cook for a few more minutes.
  • Add 2 cups of stock to a warmed slow cooker on low.
  • Add risotto mixture.
  • Season.
  • Cook for 1 hour and 30 minutes on Low
  • Keep 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.
  • Once cooked, add freshly grated parmesan cheese.

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