Risotto with Bacon, Leeks and Spanish Olives

Risotto with Bacon, Leeks and Spanish Olives

"Risotto is a classic Italian rice dish that everyone should try, and this version featuring Lindsay® Stuffed Manzanilla Olives is sure to become a favorite."
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40 m servings 439 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1017 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring broth to a boil in a medium saucepan. Reduce heat so that broth stays at a constant gentle simmer. In a large, deep skillet, cook bacon over medium heat until browned and crisp. Transfer bacon strips with a slotted spoon to a paper towel; set aside. Pour off all but 1 tablespoon bacon drippings. Add leeks to skillet; cook 5 minutes, stirring occasionally. Add garlic and rice; cook 1 minute, stirring frequently.
  2. Using a large ladle, transfer about 1 cup of the simmering broth to the rice mixture. Cook until most of the liquid is absorbed, stirring occasionally. 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. Stir in olives, sun dried tomatoes if desired, and reserved bacon; heat through. Remove from heat; stir in cheese. Add salt and pepper to taste, if desired. Transfer to four shallow serving bowls.

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Read all reviews 3
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I made this for a costume/halloween party-to rave reviews! everyone just loved it. I used brown rice instead of "white" so it took longer to cook, but the results were still great-imparting a sl...

This is a very easy and tasty recipe - my guests claimed it was the best risotto they have every tasted! The sun-dried tomato really picks the dish up (I used semi-dried). I omitted the olives, ...

I had never made risotto before and found this an easy recipe. I put celery and bell peppers in it, but left out the olives. I used the olives as a side dish. "This is excellent!" was repeate...

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