Leek, Bacon and Winter Greens Risotto

, from Issue #72. May, 2017
Photography by Josh Griggs.
Leek, Bacon and Winter Greens Risotto

Leeks, bacon and greens are a wonderful combination – add sage, garlic and parmesan and you’ve created a winner.

Serves: 4


2 tablespoons olive oil
knob of butter
1 onion, finely chopped
1 leek, finely sliced
2 cloves garlic, crushed
2 tablespoons chopped sage
1½ cups arborio rice
½ cup white wine
4 cups chicken stock, hot
sea salt and ground pepper

Winter greens
1 tablespoon olive oil
2 cloves garlic, crushed
pinch chilli flakes
100 grams streaky bacon, thinly sliced
250 grams broccolini
100 grams baby spinach or silverbeet leaves
¼ cup mascarpone
parmesan cheese, for grating


Winter greens: Heat the oil in a large sauté pan and add the garlic, chilli and bacon. Cook over a medium heat for 5 minutes. Cut the broccolini into bite-sized pieces and add to the pan. Cook until crisp tender, then add the spinach or silverbeet leaves and turn to wilt. Season with salt and pepper. Set aside. 

Risotto: Heat the oil and butter in a saucepan and add the onion, leek, garlic and sage. Season with salt and pepper, cover and cook until tender. Add the rice and stir for 1 minute. 

Add the wine and simmer until it has been absorbed. Add the stock, a ladleful at a time, stirring until each has been absorbed before adding the next. After about 20 minutes the risotto should be quite loose in consistency, with the rice cooked but still with a tiny bite. Stir in the mascarpone and the bacon and greens. 

To serve: Spoon the risotto into warm shallow dishes and top with a generous grating of parmesan. Serves 4.