Leek, Bacon and Red Wine Risotto

So today has been a very successful day! Have received a lovely selection of samples from Juvela today to review, and some beautiful treats from Steph’s Free From Cakes, reviews will be posted up soon!

For dinner tonight I decided to opt for Risotto. It’s such an easy and versatile dish, and perfect for Coeliacs who want a bit of comfort from their meal.

Here’s a little creation I threw together off the top of my head, and it certainly made for a wonderful combination!

Sprinkle with parmesan for a hearty treat

Leek, Bacon and Red Wine Risotto (Serves 1)

250ml Chicken or Vegetable Stock (I used chicken stock)

125g Arborio Risotto Rice

1 Leek

3 Rashers of Streaky Bacon

1 Clove of Garlic

Olive Oil for frying

Fresh grated parmesan to serve.

  • Chop up the leek and streaky bacon, and add to a pan. Fry with a little olive oil and a crushed clove or garlic
  • When the bacon is cooked to your liking, add the rice
  • Stir until the rice is coated in oil
  • Add the chicken stock and stir
  • Simmer for approximately 15 minutes until the rice is al dente
  • Serve with grated parmesan sprinkled on top for a warm, hearty dish

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