Zoytinyagli pirasa (leek and bacon risotto)

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Prep time:

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Serves: 4

By GemmaWard



  • 1 tsp black pepper

  • 1 1/2 pints chicken stock

  • 1/2 tsp cayenne pepper

  • 1 tbsp fresh mint chopped

  • 1/2 tsp ground cumin

  • 455g long grain rice

  • 455g streaky bacon rinds removed

  • 2 lemons thinly sliced (1 zested)

  • 4 leeks cleaned and chopped

  • 400g chopped tomatoes


  1. In a flameproof casserole, fry the bacon until crisp.
  2. Remove the rashers and chop (using scissors is easier).
  3. Fry the leeks in the bacon fat for 12 minutes.
  4. Stir in the rice and fry for 5 minutes.
  5. Add the remaining ingredients, except the lemon slices and mint.
  6. Return the bacon to the casserole.
  7. Bring the liquid to the boil.
  8. Reduce the heat to low and simmer for 15-20 minutes until the rice is cooked and most of the liquid has been absorbed.
  9. Remove from the heat and garnish with the lemon slices and mint.

Handy Hint

Don't use more bacon fat than necessary.

Additional Information

  • Can Freeze

  • Kids can help

  • Rice

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • GemmaWard 14/01/11 18:48

    Super for a family supper or can be served as a starter for a party.