- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 rashers smoked back bacon, roughly chopped
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 2 leeks, halved lengthways and finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 250g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 700ml hot chicken or vegetable stock
- 175g frozen peas
- 3 tbsp soft cheese
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
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.