This baked risotto recipe is truly fool-proof and super easy! You just bring it altogether in a pan and chuck it in the oven! No continuous stirring, no sticking to the bottom of the pan, no fuss. If you haven’t got a pan that can go in the oven, just transfer it into an oven-proof dish after frying off the ingredients or just fry it off in the oven-proof dish! The secret is the rice to liquid ratio, as long as you use one and a half times more liquid than rice, it works every time. In our house we have various intolerances including gluten and dairy, so I have included alternatives in the recipe to accommodate these allergies. This recipe serves a family of five (2 adults, 3 children).

Ingredients:

• Large glug of olive oil (approx 4 tbsp)
• 1 medium sized leek, chopped into thin rounds
• 2 medium garlic cloves, finely chopped or crushed
• 8 rashers of back bacon (or 16 of streaky), chopped into small pieces
• 1 mug risotto rice (I use arborio)
• Good glug of white wine (optional)
• 1 1/2 mugs of stock – boiling water with 1 veg and 1 chicken stock cube (Knorr stock cubes are gluten free)
• 10-15 cherry tomatoes, halved (larger tomatoes are fine, just chop them smaller)
• Large knob of butter/ butter alternative if you are dairy free (we like the Pure range)
• Grated cheese to top- cheddar or parmesan, lactose free if you are dairy free

Method:

• Pre-heat the oven to 200C
• In large oven-proof saucepan, warm the olive oil and fry 3/4 of the bacon until it changes colour
• Add the leek and garlic and stir through
• Add the risotto rice and stir continually for 2 minutes so that the rice is completely coated in the oil
• Add the wine (if using) or an equal quantity of water and stir
• Add all the stock, put on a lid (or cover tightly with foil) and bake in the oven for 20 minutes

 ⇒ 

• Fry the remaining bacon on a fairly low heat, keep an eye on it but basically let fry out any excess water and crisp up

• After 20 minutes, bring the pan out, add the tomatoes and stir
• If it looks a bit sticky, add a splash of water then return to the oven
• After a further 5 minutes remove from the oven, the stock should have all been absorbed and the risotto rice cooked through

• Add the butter and stir through until melted.
• At this point you could add finely grated parmesan but some of my lot don’t like it/ are dairy intolerant, so I leave it on the table to add as desired.
• Serve with the crispy bacon on top.

Enjoy your super easy leek & bacon baked risotto!!

Previous recipes: Salmon Noodle Stir-Fry, Butternut Squash Pasta Bake, One Pot Mild Thai Green Curry, Chicken, Tomato & Borlotti Bean Stew with Chicken Crisps, Quick Tuna & Olive Spaghetti, Easy Chicken & Bacon Risotto, Spaghetti & Mozzarella Meatballs, Gluten & Dairy Free Mini Fish Pies, Toad in the Hole with a Twist, Pop Chicken Nuggets, Chicken ‘Kinda’ Kiev  Crunchy Salmon Fishcakes, The Best Bolognese, Quick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy Sauce, Roasted Vegetable Pasta Sauce, Chinese Salmon, Chorizo and veg pasta & Homemade fish (or chicken) fingers.

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