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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2nd Mar, 2013
No leeks or risotto rice to hand this time, so used onions and long grain rice instead. Also used up smoked cooked gammon joint instead of bacon and the result was still delicious - definitely helped by really good home made chicken stock.
1st Mar, 2013
Great tasting risotto, BUT it definately does not serve 4 people as a main meal, more like 2! I also served crusty bread with it and I am glad I did due to portion size! I also had to use extra stock (quarter pint) when I added the peas which took 5 mins extra to cook . All in all my whole family loved this, including the kids, but as I said we needed more of it! Next time I will double the amount of rice and use 8 rashers of bacon! Really creamy!
24th Feb, 2013
I used normal long grain rice as i could not find Risotto rice. this was easy and tasted fantastic with the mild lemon flavour.
27th Jan, 2013
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
5th Jan, 2013
This has become a firm favourite in our household. Very tasty and very easy.
26th Nov, 2012
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!!
23rd Oct, 2012
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!
11th Oct, 2012
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
10th Oct, 2012
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.
10th Oct, 2012
Excellent dish. Simple, easy & great tasting.


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