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Oven-baked leek & bacon risotto

Contains pork – recipe is for non-Muslims only
A one-pot risotto you don't need to stand over for half an hour? Got to be a midweek winner

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 424
  • Carbohydrates 55
  • Saturated Fat 5
  • Sugar 3
  • Protein 22
  • Fat 14
  • Fibre 5
  • Salt 2.34

Nutrition per serving

  • Calories 424
  • Carbohydrates 55
  • Saturated Fat 5
  • Sugar 3
  • Protein 22
  • Fat 14
  • Fibre 5
  • Salt 2.34

Ingredients

  • 1 tbsp olive oil
  • 6 rashers smoked back bacon, roughly chopped
  • 2 leeks, halved lengthways and finely sliced
  • 250g risotto rice
  • 700ml hot chicken or vegetable stock
  • 175g frozen peas
  • 3 tbsp soft cheese
  • zest 1 lemon

Method

  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.

  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.

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