Baked Zucchini and Bacon Risotto
Prep time
Cook time
Total time
Serves: 2 adults 2 kids
  • 1 tbsp garlic infused olive oil
  • 1 cup arborio rice
  • 2 cups salt reduced chicken stock
  • 2 medium sized zucchinis, grated
  • 3 rashers of bacon, cooked and diced
  • 2 bay leaves
  • ⅓ cup finely grated parmesan cheese
  1. Into an oven proof casserole dish, smear all across the bottom the garlic infused olive oil (you can use normal olive oil and cook some crushed garlic with your bacon instead).
  2. Add 1 cup arborio rice, 2 cups salt reduced chicken stock, the zucchini and diced bacon. Mix and add the bay leaves. Add the lid to the caserole dish and place in the oven.
  3. Bake for 40 mins on 180oC.
  4. Stir through a big handful of cheese (I use Parmesan) after you get it out of the oven.
  5. Remove Bay leaves.
Recipe by Play With Food at