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Baked kale risotto with smoked bacon

Baked kale risotto with smoked bacon


Try baking risotto instead for a crispy edge and to avoid any laborious stirring. This one's made with smoky bacon and kale.

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1829kj 435kcal
  • Fat
    Med 19%
  • Saturates
    Med 25%
  • Sugar
    Low 4%
  • Salt
    Med 24%

% of adult’s reference intake | Carbohydrates per serving : 62g

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  • 1 tbsp Co-op vegetable oil
  • ½ x 230g pack Co-op Irresistible smoked streaky bacon, chopped
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp dried thyme
  • 300g Co-op Italian risotto rice
  • 850ml hot vegetable stock, made with ½ stock cube
  • 160g Co-op British sliced curly kale
  • 5 tbsp Co-op light soft cheese
  • 1 tbsp grated Co-op parmesan wedge


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Heat the vegetable oil in a large lidded casserole dish and cook the bacon over a high heat for about 5 mins, until golden
  3. Reduce the heat, add the onion and garlic to the dish, then cook for another 4–5 mins to soften
  4. Add the thyme and rice, stirring to coat the grains in oil
  5. Stir in the stock, bring to the boil, cover, then transfer to the oven for 10 mins
  6. Take out of the oven, stir in the kale, plus 4 tbsp of the soft cheese, then bake for another 15 mins or until the rice is tender
  7. To serve, stir in the remaining soft cheese, season and sprinkle with the parmesan

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