Bacon & Brie Risotto

Prep Time


Cook Time


Total Time





  • 200g Eskort Rindless Streaky Bacon, chopped
  • 45ml (3 tbsp) olive oil
  • 60ml (¼ cup) butter
  • 500ml (2 cups) risotto rice
  • 1 red onion, chopped
  • 1 onion, chopped
  • 125ml (½ cup) leeks, chopped
  • 2 cloves garlic, chopped
  • 5ml (1 tsp) rosemary, chopped
  • 30ml (2 tbsp) fresh thyme, chopped
  • 5ml (1 tsp) nutmeg, ground
  • 5ml (1 tsp) cloves, ground
  • 5ml (½ tsp) cayenne pepper
  • 45ml (3 tbsp) vegetable stock
  • 5L (6 cups) water
  • 125ml (½ cup) grated Parmesan cheese
  • 60ml (¼ cup) brandy
  • 180g Brie cheese
  • Allergens:
  • This recipe contains dairy (lactose).
  • Substitutions:
  • Butter (lactose): Use clarified butter (ghee) or coconut oil.


  • 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.
  • Fry the bacon, red onion, onion, leeks, garlic, thyme, rosemary, 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 the stock has absorbed.
  • Repeat until all the stock has been absorbed into the risotto.
  • Add the parmesan cheese and brandy.
  • Allow to simmer for a minute.


Serve the risotto piping hot garnished with micro greens and a slice of brie.