Oven-baked leek & bacon risotto

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Results 21-40

• CherbLM

  21 March 2011

  CherbLM rated and commented on this recipe

  

  I'm not a cheese fan at all, which usually means risottos are a no-go for me. But this was really good, didn't taste as heavy as you'd imagine (I think that's where the lemon really helped). Fed me and boyfriend for dinner, and did me lunch the next day, so I agree, the recipe is probably not enough for a family of four.

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• Janet

  13 April 2011

  Janet commented on this recipe

  Great! Really enojoyed it.

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• Meggly

  15 April 2011

  Meggly rated this recipe

  

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• Monique

  13 May 2011

  Monique rated and commented on this recipe

  

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

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• Andy

  19 September 2011

  Andy rated and commented on this recipe

  

  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.

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• michelasp

  26 September 2011

  michelasp rated and commented on this recipe

  

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

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• tweetiepie

  26 September 2011

  tweetiepie commented on this recipe

  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?

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• hattieb

  27 September 2011

  hattieb commented on this recipe

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

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• SavedRecipes

  07 October 2011

  SavedRecipes commented on this recipe

  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.

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• SavedRecipes

  07 October 2011

  SavedRecipes rated this recipe

  

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• ladyee,leanne

  10 October 2011

  ladyee,leanne commented on this recipe

  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

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• easy recipes fan

  25 October 2011

  easy recipes fan rated and commented on this recipe

  

  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.

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• Patsy

  28 October 2011

  Patsy rated and commented on this recipe

  

  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.

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• Rosie

  06 November 2011

  Rosie rated and commented on this recipe

  

  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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• mairim

  11 November 2011

  mairim rated and commented on this recipe

  

  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.

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• Kate

  28 November 2011

  Kate rated and commented on this recipe

  

  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.

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• Milly

  12 December 2011

  Milly rated and commented on this recipe

  

  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.

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• ruthy

  02 February 2012

  ruthy rated and commented on this recipe

  

  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.

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• zedcat

  04 February 2012

  zedcat rated this recipe

  

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• annienoo

  02 April 2012

  annienoo rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

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

PER SERVING

424 kcalories, protein 22g, carbohydrate 55g, fat 14 g, saturated fat 5g, fibre 5g, sugar 3g, salt 2.34 g

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