Oven-baked leek & bacon risotto
- Preparation and cooking time
- Serves 4
- 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
- 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.
- 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.