Food · Kids Tea Tuesdays!

Super Easy Leek & Bacon Baked Risotto

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

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

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

Keep Calm and Carry On Linking Sunday
Diary of An Imperfect Mum

11 thoughts on “Super Easy Leek & Bacon Baked Risotto

    1. 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

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s