Oven-baked leek & bacon risotto
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Oven-baked leek & bacon risotto

By Good Food

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

Nutrition per serving

  • kcal 424
  • fat 14g
  • saturates 5g
  • carbs 55g
  • sugars 3g
  • fibre 5g
  • protein 22g
  • salt 2.34g

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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