Oven-baked leek & bacon risotto

Oven-baked leek & bacon risotto

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(67 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A one-pot risotto you don't need to stand over for half an hour? Got to be a midweek winner

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
424
protein
22g
carbs
55g
fat
14g
saturates
5g
fibre
5g
sugar
3g
salt
2.34g

Ingredients

  • 1 tbsp olive oil
  • 6 rashers smoked back bacon, roughly chopped
  • 2 leeks, halved lengthways and finely sliced
  • 250g risotto rice
  • 700ml hot chicken or vegetable stock
  • 175g frozen peas
  • 3 tbsp soft cheese
  • zest 1 lemon

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Method

  1. Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.
  2. When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.

Recipe from Good Food magazine, March 2011

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Comments

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noddy1978's picture

I used normal long grain rice as i could not find Risotto rice. this was easy and tasted fantastic with the mild lemon flavour.

youngphil's picture
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My family have completely re-assessed my cooking abilities after this recipe. Little do they know how simple it is!!

Brilliant. Thank you very much

beccam's picture

This has become a firm favourite in our household. Very tasty and very easy.

julietaylor5000's picture
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I cooked this with 2 onions instead of leeks and fish mix, which included mussels, prawns and calamari and my other half thought it was totally amazing. It's so easy. Will definitely be making again!!

natalie30's picture
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This was so easy to make and the result was fantastic! I used pancetta and added a little garlic but kept everything else the same. My husband was very impressed, we'll definitely be having this again very soon!

shiv367's picture
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Thought this was fantastic, we love risotto but it's such a pain with all the stirring, this is so easy! Used garlic and chive Phili and it gave it a great extra flavour

scouty's picture
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Delicious - I made with diced ham, added garlic, used lemon juice instead of zest. Made with 3/4 of quantities which was plenty for 2 adults and one junior. Will use as a base risotto for other ingredients eg chicken, salmon, prawns.

steadyeddie's picture
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Excellent dish. Simple, easy & great tasting.

deborahmenzel's picture
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We liked this. Creamy!

kathrynv's picture
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This was okay. As some have mentioned above, don't think quantities are enough for 4 people. I think it is something I would make again if I had the ingredients to hand, but don't think I would make a specific shopping trip in order to be able to make it.

heaneye's picture
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Made this tonight for the kids, added mushrooms and left out the lemon. Nice and comforting.

pwatson's picture
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Delicious, and much easier than slowly spooning stock into the rice.
I replaced the soft cheese with grated parmesan and a knob of butter.

lizleicester's picture
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Fantastically easy for such a good result. Followed the recipe to the letter (except the soft cheese) and wouldn't change a thing.

janematthews4's picture

Make this for a lunch for a family of 4. Served with roasted peppers and tomatoes in olive oil & balsamic on the side as well as fresh crusty bread which was really tasty. Did not include the lemon and you would need to up the ingredients if serving for a dinner. This is the first risotto I have ever made and will be doing it again.

annienoo's picture
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Made this earlier today, I found that it took far longer for the stock to absorb than the recipe suggests, closer to 40 minutes rather than 20 but was really tasty. I added mushrooms and used Dairylea for soft cheese as well as substituting lemon zest for juice and it was delicious - will deifinitely be making it again.

ruthy10's picture
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I made this for me and my partner for a midweek easy meal and that's what it was, very easy to do and quite tasty. I had no frozen peas and used tinned. I think i may add a little more stock at the end to prevent it going stodgy. Overall a good dish.

emilyshort's picture
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This is easy enough, and nice to use leek instead of onion in a risotto. I think it needed some white wine too, and also prefer some of the other oven baked risotto recipes on this site.

kate295's picture
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Really quick and easy recipe. I added a few handfuls of spinach at the end as I had some in the fridge, but the main alteration was using Boursin (soft garlic roule cheese) instead of plain soft cheese. This makes a spectacular difference, I would really recommend this to anyone trying the recipe. I forgot the lemon but am sure this would have improved it even more.

fionaandailis's picture
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Great recipe for young children and so easy to make. Used dry cure bacon so not too salty either. Not sure it would feed 4 hungry adults unless you had a starter or pud too.

thatiseternity's picture
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This was delicious, a great comfort-food dish. As other people have suggested, I used lemon juice instead of zest. I also added grated Parmesan right at the end which made it extra yummy. Next time I will try adding some garlic and white wine too!

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