Bacon and Leek Risotto with Poached Egg

Before I get started on this bacon leek risotto with poached egg, let’s talk for a second about leeks.  I love ’em…they are delicious and spring-like, and they can rev up a dish in a way that is more delicate than your plain old garden variety onion ever could. (Sorry, onions.)  But have you ever noticed that is pretty much impossible to buy just one?

They always seem to travel in packs, three or four or FIVE rubber-banded together in a giant bundle.  Sometimes you can find them loose at a friendly farmer’s market, but usually you have to choose between buying enough leeks to fill an entire refrigerator, or sneaking one out of the pack and then looking all innocent while the poor supermarket checker tries to figure out how to sell you just one.  I just can’t bring myself to mess with the supermarket checker that way, so inevitably find myself trying to deal with a mass of leeks when really, I only needed one.  So one recent week I set out to make something that included a leek in it every dang day until they were all productively used up.

I made chicken and gnocchi dumplings.  I made chicken noodle soup.  And I still had two lonely leeks left to go…and so I made this.  Creamy, dreamy, bacony, leek-filled risotto with one perfect poached egg on top.  Break the poached egg so that it swirls through your risotto and, well, it’s enough to make you want to have a never-ending supply of leeks always and forever on hand.

And a never ending supply of bacon, of course.  You never know what’s around the next corner.

Bacon and Leek Risotto with Poached Egg
Serves: 6 servings
  • 1 tablespoon olive oil
  • 8 slices bacon, cut into ½ inch pieces
  • 2 cups thinly sliced leek (light green and white parts only)
  • 1½ cups arborio rice
  • ¾ 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
  • ¼ cup freshly grated Parmesan cheese, plus extra for garnish
  1. 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.
  2. Add leeks to the pan and stir until soft, about 3-4 minutes. Scoop out a couple of tablespoons of leeks and save for garnish, leaving the rest in the pan.
  3. Add rice to the pan and stir for a minute or two. Add wine and simmer for 2 minutes.
  4. Now start adding the broth in ½ cup increments, letting the rice absorb each half cup of broth before you add the next one. Stir from time to time. All the broth should be added and absorbed in about 25 minutes.
  5. While the risotto is cooking, poach the eggs by bringing a large deep skillet of water to a simmer. Crack each egg into a small bowl or teacup, then gently slip each one into the water. Cover the skillet, turn off the heat and let the eggs sit in the water for exactly four minutes. Then scoop them out with a slotted spoon and put them on a plate.
  6. Back to the risotto: when the rice is cooked, stir in the butter, bacon, chopped parsley and cheese. Taste and add salt and pepper as needed.
  7. Divide the risotto among 6 bowls and top with a poached egg, the reserved leeks, cheese and parsley. Break the egg so the yolk spreads into the risotto. Serve at once and be very happy.

Recipe adapted from Bon Appetit

Still Hungry?

Coconut Shrimp Risotto from Framed Cooks

Portuguese Duck Risotto from Leite’s Culinaria

Roasted Red Pepper Risotto with Spinach from Bev Cooks


Want a photo beside your name? Go to, sign up for a free account, and upload a photo. It's super easy!

  1. ruthie says

    You know, I grew leeks once, and used only one the whole season. For some reason, when I could go out and pick them out of the yard, I just didn’t. Maybe it was too easy. 😉

    This sounds great. Leeks and creamy just seem to go together, and there’s not much creamier than risotto and runny egg yolks. And the colors! Just yummy.

    • Kate says

      That’s how I get with my basil. I mourn for it when it’s not here, and when I have loads of it I can’t seem to use it up!

  2. Vicki B says

    I can never get risotto to work. And how I would love to be able to make a creamy risotto such as this one. Have you ever tried the recipe from the French Women Don’t Get Fat series for leek detox soup?

    • Kate says

      Are you using arborio rice? That does seem to make a difference, creaminess-wise. And I haven’t but I will definitely give it a try – thanks! :)

  3. says

    I can never use up all those leeks either! It’s always such a shame and I end up just secretly adding them to random dishes to assuage my guilt. Adding them to risotto is genius!

  4. Paula says

    I like Alton Brown’s take on leeks as an onion ring…..We love it better than onion rings themselves……

  5. fotoobscura says

    I almost never bother to comment on recipes, usually because they need to be severely modified (either from poor ration control or just inexperience). This recipe was made almost *exactly* to spec and it was incredibly good. A few notes- 4 minutes was a bit too long to keep the yolk runny (medium/medium-large fresh (<4 days) organic eggs). Would suggest 3 for those of us at sea level that want a runny egg. I was too impatient to cook down 5 cups of stock (I used homemade) into the risotto. I used about 4 cups over 30 minutes. For those "newbies" to risotto, the key to a consistently good risotto is to stir often (and I mean OFTEN, at least 30 seconds per minute!). Adding the stock in stages is a very smart way to ensure good risotto!

    Great recipe, will make for brunch soon!


Let's Talk!

Your email address will not be published. Required fields are marked *