Oven-baked leek & bacon risotto

Oven-baked leek & bacon risotto

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(105 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, questions and tips

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5th May, 2018
Already had some risotto rice wasting away at the back of the cupboard so thought I'd give this a try. Like many others on here I'd say mine needed about 30 mins. I cooked it for 15 mins and then took it out of the oven and added my peas straight in uncooked and then popped it in again for another 15 mins. I also replaced 250ml of the stock with white wine and added some browned chicken thighs and added some boursin and it turned out perfect, will definitely be making again. You can really taste the lemon which I love, adds some simple extra depth to an easy dish!
15th Jan, 2018
Love this recipe and have been using it for a while now. Delicious when you follow the recipe exactly but also so easy to adapt once you know the quantities of rice v liquid to use. Often comes to the rescue of leftover roast chicken.
19th Jul, 2017
Delicious and very easy to cook.
20th Jun, 2017
Okay, but nothing special. Obviously it will never be as creamy as real risotto, but it was okay for a quick midweek meal.
28th Nov, 2016
Very easy, very tasty. Added a glass of white wine and let it bubble down before adding the stock and putting in oven.
28th Sep, 2016
Great . The lemon flavour makes it. I thought the cream cheese was essential, but may try the garlic/ wine/ pepper additions suggested below next time. It took 15 mins longer to cook the rice than the recipe in my oven and I added a bit more water
26th Apr, 2016
What a result from such a simple, easy to follow recipe! I only had one leek so added an onion, also added fresh garlic, I found I needed maybe an extra 100ml of water and cooked for around 40 minutes until the rice was cooked. I added only one tablespoon of cream cheese, used garlic and herb philly light. Will definitely be a staple in our house now with various 'fillings'.
13th Dec, 2015
This is such an easy recipe and delicious. I used garlic and herbs boursin to give it a bit more flavour and added a couple of onions and garlic with the bacon. Additionally I chopped the lemon zest to get a more even spread of the flavour, the unexpected taste really made the dish.
14th Nov, 2015
Gosh this is really yummy!!!
10th Jul, 2015
Just cooked and eaten this and it was amazing! I left out the soft cheese and lemon zest and followed another person's comment by using 500ml chicken stock and 200ml white wine. It tasted amazing and I want to make it again already. Highly recommend this!


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8th Feb, 2014
Really enjoyed this dish as it was straightforward and quick to make. Personally I think that it didn't need the zest of a whole lemon could reduce it slightly but the lemon definitely helped to cut through the saltiness from the bacon. Will be making this again. Yummy.