Photo of Leek & bacon risotto by WW

Leek & bacon risotto

Points® value
Total Time
40 min
10 min
30 min
This risotto uses just one pan, so it’s a great option when you’re cooking for yourself. The crisp bacon makes it extra delicious.


Calorie controlled cooking spray

4 spray(s)

Bacon medallions, raw

2 rasher(s), roughly chopped


1 medium, trimmed and sliced

Arborio rice, dry

55 g

Chicken stock cube(s)

1 cube(s), to make 350ml hot stock

Parmesan Cheese

10 g, finely grated

Chives, Fresh

1 tablespoon(s), snipped


  1. Mist a pan with cooking spray and set over a medium-high heat. Cook the bacon for 4-5 minutes, until just golden. Remove from the pan and set aside. Add the leek to the pan and cook, stirring, for 6-8 minutes until softened. Add the rice and cook for 1 minute.
  2. Gradually add 350ml stock, a ladleful at a time, allowing the rice to absorb the liquid before adding more; this should take approximately 15 minutes.
  3. Once the rice is tender and all the stock has been absorbed, season well then stir through half the bacon and half the parmesan. Serve topped with the remaining bacon and cheese and garnished with the chives.