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If you need a simple dinner idea which is gluten free, easy to make and a great budget meal, you have to try this Boursin and Bacon Risotto.
With creamy Boursin cheese and crispy bacon bits this is one of those meals which is pure comfort food and ready in 30 minutes.
You only need a few ingredients to make this and it’s perfect for using up any leftover cheese from a cheeseboard at Christmas too.
Make a big batch and serve it for the whole family with some steamed green veg – or on the side of some lovely, crispy gluten free breaded chicken.
You can also batch up any leftovers and freeze them – or turn them into gluten free arancini balls the next day!
Bacon and Boursin Risotto Ingredients
There’s a recipe card below with the quantities and method in a printable format.
But for the shopping list, the main ingredients you’ll need for this Boursin risotto with bacon are:
- Olive Oil: I use this as the base of my risotto recipe for frying off the onion, bacon lardons and rice.
- Boursin: You just can’t beat Boursin for it’s creamy flavour, but in reality any garlic and herb-flavoured cream cheese will work.
- Bacon Lardons: You can use diced streaky bacon or back bacon if you prefer. I just prefer the ease of buying pre-chopped bacon lardons. Pancetta also offers a nice alternative, if you prefer.
- Onions: I use a standard brown onion but a red onion will also work well. It depends whether you want a sweeter flavour or not.
- Arborio Rice: I always use arborio rice in my risotto recipes, a type of Italian risotto rice. These fat beads of rice are perfect for absorbing all the liquid! You could use long grain or basmati if that’s all you have but the risotto won’t be as creamy. You also may need to adjust the cooking times accordingly – cook until the rice you’re using is tender.
- Vegetable Stock: Not all vegetable stock is gluten free so make sure you double check the ingredients. I usually use Knorr stock as it’s certified gluten free, but I have a whole list of gluten free stock cubes here. You can use chicken stock if you prefer.
- Frozen Peas: These add a fleck of colour to the risotto and also some extra veg goodness. You can omit these if you prefer or swap them for chopped green beans or chopped asparagus. Both will work well in this recipe.
Boursin Risotto FAQs
To help troubleshoot, I’ve tried to answer as many frequently asked questions as possible about this bacon and Boursin risotto.
But if you have any others please do add them to the comments at the end of this post and I’ll do my best to answer them!
IS this Boursin RISOTTO GLUTEN FREE?
Yes, this Boursin and bacon risotto recipe is completely gluten free and coeliac-safe.
As long as you double check the ingredients such as the vegetable stock, this recipe is free from gluten.
Rice is naturally gluten free, as are all the other ingredients.
IS THIS Boursin and Bacon RISOTTO DAIRY FREE?
As this recipe relies on Boursin – a garlic and herb cream cheese – as one of the main ingredients, it is not dairy free.
However you can buy Boursin Plant Based and try this – I’ve noted used it myself but I imagine it would work just as well.
And Boursin Plant Based is also gluten free.
WHAT TO SERVE WITH Bacon and Boursin RISOTTO?
To me, this easy Bacon and Boursin Risotto is delicious on its own or as a side dish to something like my Greek Chicken Kebabs.
However, you can also serve it with some steamed greens, or a nice bowl of green salad on the side.
And of course, some gluten free garlic bread on the side always goes down very well with everyone involved!
Any leftovers can also be made into my Gluten Free Arancini recipe – which has both an air fryer and an oven method.
CAN I FREEZE THIS RISOTTO?
This gluten free risotto recipe actually freezes really well so it’s a great one for batch cooking.
Simply let the risotto cool completely before portioning it up into tubs and freezing for up to six months.
I then reheat it in the microwave for a simple meal on those nights I can’t be bothered to cook.
Bacon and Boursin Risotto Recipe
This easy, family-friendly dinner recipe serves 4, thought you can easily increase or decrease the portion sizes to cater for your needs.
Any leftovers can also be saved for the next day or frozen too.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your creations!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Bacon and Boursin Risotto
Ingredients
- 2 tbsp olive oil
- 100g bacon lardons
- 1 onion (finely chopped)
- 300g arborio rice
- 1.2 litres gluten free vegetable stock
- 160g frozen peas
- 150g Boursin cheese (or any garlic and herb cream cheese)
Instructions
- Add the bacon lardons to a pan with the oil and fry until crispy.
- Remove the crispy bacon from the pan and set to one side. Add the onions into the pan and fry on a low heat until soft, around 5-6 minutes.
- Add the risotto rice and stir well. Keeping the stock hot, add one ladle at a time, stirring continuously. When the rice starts to stick and the stock is almost absorbed, add the next ladle.
- Once all of the stock is absorbed (this should take around 15-20 mins) add the frozen peas, Boursin and bacon bits. Stir well and serve with chopped parsley.
Notes
Got leftovers? Either freeze them or use them to make my gluten free arancini balls!
Need more gluten free recipe inspiration?
Here are some more gluten free dinner recipes you can try out once you’ve made this Gluten Free Bacon and Boursin Risotto recipe.
- Slow Cooker Tomato and Mascarpone Risotto
- Lemon Chicken Tray Bake
- Chicken and Leek Risotto
- Courgette and Lemon Risotto
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
If you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this Bacon and Boursin Risotto recipe?
Make sure you follow me on Pinterest and pin this recipe card below for later!
