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Bacon and Leek Risotto with Poached Egg

Bacon and Leek Risotto with Poached Egg Recipe

  • 1 tablespoon olive oil
  • 8 slices bacon, cut into 1/2 inch pieces
  • 2 cups thinly sliced leek (light green and white parts only)
  • 1 1/2 cups arborio rice
  • 3/4 cup white wine
  • 5 cups chicken broth (I like the Pacific and Imagine boxed variety)
  • 6 eggs
  • 3 tablespoons chopped parsley, plus extra for garnish
  • 1 tablespoon butter
  • 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
  • Directions1. Heat oil in a large saucepan and add bacon. Cook until bacon is crisp, then remove with a slotted spoon and drain on paper towels. Set aside.
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