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).

Buzymum - Super easy leek & bacon risotto

  • 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
  • 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

Buzymum - Stirring in the rice for the baked risotto ⇒ Buzymum - Risotto ready to be baked

  • 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

Buzymum - Crispy bacon after gentle frying

  • 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

Buzymum - Baked leek and bacon risotto, ready to serve up

  • 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.

Buzymum - Baked leek and bacon risotto, ready to eat

Enjoy your super easy leek & bacon baked risotto!!

Previous recipes: Salmon Noodle Stir-FryButternut Squash Pasta BakeOne Pot Mild Thai Green CurryChicken, 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 BologneseQuick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy SauceRoasted Vegetable Pasta SauceChinese SalmonChorizo and veg pasta & Homemade fish (or chicken) fingers.

Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx

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Super Easy Leek & Bacon Baked Risotto
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11 thoughts on “Super Easy Leek & Bacon Baked Risotto

  • 18th November 2016 at 11:00 am

    I LOVE risotto and this sounds lovely! I think we will give it a go next week, thank you! #momsterslink

  • 18th November 2016 at 12:39 pm

    looks amazing- please adopt me and feed me.


  • 27th November 2016 at 4:30 pm

    Ohhhh….this sounds delish! I love risotto, but have never tried it with leeks and BACON! I believe any recipe that calls for bacon is a winner.

  • 27th November 2016 at 10:02 pm

    I’m printing this recipe for my next dinner! #EatSleepBlogRT

  • 28th November 2016 at 10:03 am

    This sounds crummy but my youngest would turn his nose up at the tomatoes could you recommend an alternative? Thank you for linking up to #EatSleepBlogRT

    • 28th November 2016 at 12:06 pm

      Peas or sweetcorn always go well in risottos or you could try courgette. The tomatoes just give it a bit of a tang but could be left out or even roasted in a separate dish and stirred through individual portions for those who want them xx

  • 28th November 2016 at 2:52 pm

    This looks great. I have never made risotto in the oven before but it sounds like such a great and easy way to cook it. I’ll have to give this a try x #KCACOLS

  • 1st December 2016 at 5:49 pm

    This sounds delicious! Risotto is a real comfort food for me ,yum! Thank you for linking with #kcacols

  • 2nd December 2016 at 12:18 pm

    Sounds yummy, anything with bacon gets a thumbs up from me! #KCACOLS

  • 2nd December 2016 at 6:09 pm

    I love risotto and haven’t tried it with bacon before. I usually do a cheese type one. im going to bookmark this though! #KCACOLS

  • 2nd December 2016 at 11:24 pm

    I’ve not tried this before. With me and my daughter being fussy eaters it’s not a meal both of us would enjoy. Shame though it does loo delicious #kcacols


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