Oven-baked leek & bacon risotto

Oven-baked leek & bacon risotto

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(91 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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11th Feb, 2015
Love this risotto recipe, i usually add onion, mushroom and garlic into it too and it is amazing, the cream cheese gives the classic risotto texture without all of the complicated steps and ingredients!
8th Feb, 2015
This has became our regular mid-week meal, not only because it is a nice combo of tastes (esp. lemon zest rounds the meal off nicely), but also because it is almost stress-free cooking. Not much dirty dishes and oven does most of the work. It takes some 30 mins to cook in my oven though, after 20 the rice is still rather crunchy.
8th Dec, 2014
Great easy receipe! I have made it many times and it always works perfectly. I never add the soft cheese (as it doesn't need it) and I don't add lemon. I add garlic and fresh basil instead. I nearly always add some chopped red or yellow peppers, and if you stir in some chopped sugar snap peas at the same time as the frozen peas it's delicious. I have also swapped the bacon out for chicken breast and/or chorizo which also works brilliantly. A very flexible and easy recipe.
23rd Oct, 2014
Also works beautifully if cooked in a pan on the hob - 20 minutes, then put in the peas and turn off the heat. 2 minutes later it's done and saves you having to put the oven on.
12th Jul, 2014
Love risotto, but don't really like the standing stirring part. This was so easy and really tasty - will definitely become a family favourite!! I will also use this recipe and adapt it to use up anything I can find in the fridge!
16th Jun, 2014
Have made this risotto loads of times and never fails to please. It is so easy and quick, a perfect evening meal.
13th Apr, 2014
First time I've made risotto and this recipe was so easy. I cooked it for about 30 minutes and added some crumbled black pudding that I needed to use up, but followed the rest of the recipe as stated. Lovely.
26th Mar, 2014
This is an absolute midweek lifesaver and a joy to eat too. Firmly in our rotation of 'weekly' meals being so simple and easily adaptable to other ingredients.
26th Mar, 2014
This was absolutely delicious, and dead easy. I'll definitely make it again.
19th Feb, 2014
This was very tasty and cooked in the time quoted. If I was making it again I would probably leave out the soft cheese and maybe just grate some parmesan into it.


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