Risotto with Bacon, Leeks, and Spanish Olives

Risotto with Bacon, Leeks, and Spanish Olives

  • prep
  • cook
  • 4 servings


  • 4 cups reduced sodium chicken broth

  • 4 thick slices bacon, cut crosswise into thin strips

  • 2 large leeks, white and light green parts thinly sliced or 1 large onion, chopped

  • 4 cloves garlic, minced

  • 1 cup arborio rice

  • 1/2 cup quartered Lindsay┬« Pimiento Stuffed Spanish Manzanilla Olives

  • 1/2 cup chopped well-drained sun dried tomatoes packed in oil (optional)

  • 1/2 cup (2 oz.) grated Romano or Asiago cheese

  • Salt and freshly ground black pepper (optional)

Cooking Directions

  1. Bring broth to a boil in a medium saucepan.

  2. Reduce heat so that broth stays at a constant gentle simmer.

  3. In a large, deep skillet, cook bacon over medium heat until browned and crisp.

  4. Transfer bacon strips with a slotted spoon to a paper towel; set aside.

  5. Pour off all but 1 tablespoon bacon drippings.

  6. Add leeks to skillet; cook 5 minutes, stirring occasionally.

  7. Add garlic and rice; cook 1 minute, stirring frequently.

  8. Using a large ladle, transfer about 1 cup of the simmering broth to the rice mixture.

  9. Cook until most of the liquid is absorbed, stirring occasionally.

  10. Continue adding broth 1 ladleful at a time, until rice is slightly firm to the bite, 20 to 25 minutes, stirring occasionally and keeping the rice mixture at a constant simmer.

  11. Stir in olives, sun dried tomatoes if desired, and reserved bacon; heat through.

  12. Remove from heat; stir in cheese.

  13. Add salt and pepper to taste, if desired. Transfer to four shallow serving bowls.


  • Calories436
  • Fat14g
  • Protein17g
  • Cholesterol26mg
  • Total Carbs56g
  • Fiber2g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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