Oven-baked leek & bacon risotto
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.8 out of 5.216 ratingsRate
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A one-pot risotto you don't need to stand over for half an hour? Got to be a midweek winner
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
6 rashers smoked back bacon
roughly chopped
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2 leeks
halved lengthways and finely sliced
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250g risotto rice
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700ml hot chicken or vegetable stock
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175g frozen peas
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3 tbsp soft cheese
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zest 1 lemon
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Nutrition: per serving
- kcal424
- fat14g
- saturates5g
- carbs55g
- sugars3g
- fibre5g
- protein22g
- salt2.34g
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Method
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step 1
Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.
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step 2
When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.
Recipe from Good Food magazine, March 2011
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A star rating of 4.8 out of 5.216 ratings
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