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Oven-baked leek & bacon risotto

Oven-baked leek & bacon risotto

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Rating: 5 out of 5.152 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A one-pot risotto you don't need to stand over for half an hour? Got to be a midweek winner

Nutrition: per serving
NutrientUnit
kcal424
fat14g
saturates5g
carbs55g
sugars3g
fibre5g
protein22g
salt2.34g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, March 2011

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Overall rating

Rating: 5 out of 5.152 ratings
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