Leek & Bacon Risotto

Indulge in the rich and creamy flavors of leek and bacon in this hearty risotto dish.


  • 100g Llaeth y Llan Greek Style Fat-Free Natural Yogurt
  • 6 Rashers Smoked Bacon (roughly chopped)
  • 2 Leeks (halved lengthways and fine sliced)
  • 250g Rice
  • 700ml Chicken or Vegetable Stock (heated)
  • 175g Frozen Peas
  • 1 tbsp Olive Oil
  • Zest from Lemon
  • Salt & Pepper (to taste)


1. Preheat oven to 200°C/180°C Fan/Gas Mark 6.
2. Take an ovenproof casserole dish and tip the olive oil into this, coating the bottom.
3. Add bacon to a frying pan and fry for 2 mins, then add the leeks and cook until soft for around 4-5 mins.
4. Add the bacon and the leeks to the casserole dish along with the rice, then pour over the heated stock. Cover the dish and place in the oven for 20 mins, stirring halfway through.
5. When the rice is just tender and all the liquid is absorbed, remove from the oven and stir in the peas and place back in the oven for 5 mins.
6. Remove from the oven, stir in the yogurt, add the lemon zest, and season.
7. Spoon into individual bowls and enjoy!

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