Oven-baked leek & bacon risotto

Oven-baked leek & bacon risotto

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(138 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…


  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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26th Sep, 2019
One of the best meals I've had in recent times. Used chicken instead of bacon plus some mushrooms. I found I had to leave it cooking for about 20mins longer before the juice was suitably absorbed but it was worth the wait.
22nd Jun, 2019
I have just made this only just a quick tip (I made double the quantity here) i withheld 100ml of stock and i put mine in the oven for 20 minutes then removed mixed the soft cheese i used garlic and herb philly) with the remaining stock then stirred through and put back in the oven till rice was cooked (roughly another 15 minutes) it worked for me
Léa Polsinelli's picture
Léa Polsinelli
23rd Nov, 2018
I highly recommend you don't make this recipe. It was a disastrous failure. The rice was halfway cooked on the bottom of the pan and completely raw on the top. The leeks also colored the rice in such a way that it looked like it had already been puked out. After trying to save it by switching it to a pot, the rice ended up being all mushy yet crunchy. A strange combination, I must say ! Only follow through with this recipe if you want to waste a trip to the grocery store and waste 1h30 of your time. All in all, would throw in the trash agai
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'.


5th Apr, 2020
If you don’t have any risotto rice could you make this with basmati?
Esther_Deputyfoodeditor's picture
7th Apr, 2020
Hello! Esther from the food team here. Risotto rice releases a starch that gives risotto its iconic texture. We unfortunately wouldn't recommend replacing risotto rice with basmati. You could try one of our other rice recipes though! Just type in basmati rice to the search box and there are many lovely options. Thanks again for your question!
1st Apr, 2019
Would you reheat a 2nd day
goodfoodteam's picture
7th Apr, 2019
Thanks for your question. Risotto is best when served straightaway but it is possible to reheat it. Rice can be tricky with regards to safe reheating. Ensure you cool within one hour and store in the fridge. Eat within 24 hours and if you're reheating it, make sure it's steaming hot throughout before serving.
21st Jan, 2019
The zest of one lemon was too overpowering and has ruined the risotto. Is there anything I can do to counteract the bitterness or do I need to throw it out and start again?
goodfoodteam's picture
25th Jan, 2019
We're sorry to hear you found the lemon too strong. Unfortunately once added, there's not much that can be done, apart from making sure it's fully stirred through and evenly distributed.
2nd Jul, 2020
Very tasty though some in my family did not care for the lemon zest. Personally, I thought it really lifted the dish. I cooked my peas separately and added them when adding the cream cheese and lemon zest. It didn't seem to me that 2 mins in an oven would be enough to cook frozen peas.
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.
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