Leek, Chicken and Bacon Oven-Baked Risotto

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Serves: 4

By BumgrapesofWrath

(1 Vote) 1


  • 700ml chicken stock

  • 1 tbsp extra virgin olive oil

  • 8 slices smoked back bacon

  • 2 tbsp half-fat creme fraiche

  • 2 Leeks, trimmed and chopped

  • 2 garlic cloves, crushed

  • 250g Arborio rice

  • 200ml white wine

  • 500g chicken breast, sliced


  1. Preheat oven to 200 degrees Celsius
  2. Fry the leeks and the bacon with the olive oil on a medium heat (to prevent leeks from browning) for about 5 minutes
  3. Add garlic, fry for another 2 mins
  4. Add Arborio rice, fry for 1 min, until rice starts to go translucent at ends
  5. Add 200ml wine. Bring to a high heat to boil off alcohol.
  6. When all the wine has absorbed/ boiled off, add stock.
  7. Stir in stock and chicken
  8. Bring to the boil then transfer to a casserole pot with lid.
  9. Place pot in the oven for about 25 mins
  10. Remove pot, stir in the crème fraiche and leave to stand with lid on for 5 mins.
  11. Serve!

Additional Information

  • Basics

  • italian

  • Main Course

  • Low fat

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  • BumgrapesofWrath 23/01/14 18:09

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