Oven-baked leek & bacon risotto

Oven-baked leek & bacon risotto

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(88 ratings)

Prep: 10 mins Cook: 30 mins


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: per serving

  • kcal424
  • fat14g
  • saturates5g
  • carbs55g
  • sugars3g
  • fibre5g
  • protein22g
  • salt2.34g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 rashers smoked back bacon, roughly chopped



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 2 leeks, halved lengthways and finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 250g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 700ml hot chicken or vegetable stock
  • 175g frozen peas
  • 3 tbsp soft cheese
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.

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Comments (79)

heaneye's picture

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

pwatson's picture

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

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

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

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

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

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

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

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!

patsylfc's picture

This is a lovely Risotto, very easy to make. I sprinkled with Parmesan to serve. I think it would be even nicer made with Panchetta.

elisaponsele's picture

This is very straight-forward yet hearty and warming.
Put too much stock in by mistake so it was a bit runny but we added lots of freshly-grated parmesan and it worked alright. I did think the rice gets a little over-cooked in the time suggested.

ladyeeleanne's picture

this was lovely, my whole family enjoyed it and asked for more. loved it so much we had it twice in a week. a good meal for school days so simple an quick :D

helenclare5's picture

I used left over cooked ham and a little chorizo (instead of the bacon) along with garlic and white wine - I used approx 200 ml of wine and 500ml of stock and stirred in some low fat soured cream instead of the cream cheese (although added some grated cheese to serve!!). Really good recipe and I was impressed that it didn't stick to the dish or dry out as I had expected! Next time I would reduce the lemon zest, but all in all very lovely! I think the servings are fine for 3 but for 4 would leave you hungry.

hattiebrett's picture

Can you easily make this for six instead of four or will that mess up the timings?

tweetie-pie's picture

This looks good, will try sometime :) - can someone let me know how much white wine should be added? And do you add this on top of the other liquids, or should you do less stock if adding wine?

michelasp's picture

This was lovely- I added 3 cloves of garlic and used garlic and herb philadelphia. Went down a treat- will definitely make again!

Aleo's picture

The whole family loved this recipe - even my vegetable hating daughter! Quick and easy midweek meal though both the kids prefered it without the lemon.

moniqueelliott77's picture

This is a firm family favourite. Very easy to make.

janbomyers's picture

Great! Really enojoyed it.


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