Bacon & brie risotto

By YOU Digital
02 July 2019


Preparation: 15 min | Coooking: 35 min | Serves 4

This flavour-packed cheesy bacon risotto is made with a touch of brandy to warm your spirits! 


200g Eskort Rindless Streaky Bacon, chopped

1,5L (6c) water 

45ml (3T) vegetable stock

45ml (3T) olive oil 

60ml (¼c) butter 

1 red onion, chopped 

1 onion, chopped 

125ml (½c) leeks, chopped

2 garlic cloves, chopped 

5ml (1t) rosemary, chopped 

30ml (2T) fresh thyme, chopped

5ml (1t) nutmeg, ground 

5ml (1t) cloves, ground 

2,5ml (½t) cayenne pepper 

500ml (2c) risotto rice 

125ml (½c) grated Parmesan cheese 

60ml (¼c) brandy 

180g Brie cheese 


  • Boil the water over a high heat, add the vegetable stock and set aside. 
  • Add olive oil and butter to a large saucepan over moderate heat and fry the bacon, red onion, onion, leeks, garlic, rosemary, thyme, nutmeg, cloves and cayenne pepper until the bacon is cooked. 
  • Stir in the risotto rice and fry for 30 seconds. 
  • Add one ladle of stock and stir until absorbed. Repeat until all the stock has been absorbed into the risotto. 
  • Add the parmesan cheese and brandy and simmer for a minute. 
  • Serve the risotto piping hot garnished with micro greens and a slice of Brie. 

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