Baked barley risotto with peas and bacon

This creamy, yet nutty textured risotto works brilliantly with peas and bacon. Featured in Sainsbury's magazine February 2013 issue.
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Ready time:35 minutes

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Prep time:
10 minutes

Cooking time:
25 minutes

1 serving provides

  • 9
  • 463
  • 1
  • 1.2
  • 3


  1. Preheat the oven to 220°C,  fan 200°C, gas 6. In a large frying pan over a high heat, cook the leek, bacon and thyme in the oil for 5 minutes, stirring constantly.
  2. Add the barley and stock and bring to the boil. Transfer to an ovenproof dish and bake for 15 minutes. Stir in the frozen peas, cover and bake for a further 10-15 minutes until the barley is cooked and the stock absorbed.
  3. Season and serve sprinkled with the parmesan cheese.
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  • 1 large leek, trimmed, halved, rinsed and finely sliced
  • 4 slices smoked back bacon, trimmed and chopped
  • 2 tablespoons chopped thyme leaves
  • 1 teaspoon olive oil
  • 250g pearl barley
  • 500ml hot chicken stock
  • 100g frozen peas
  • 15g parmesan, finely grated