Oven-baked Leek & Bacon Risotto
Warm and comforting, this creamy Bacon and Leek Risotto is a delicious one-pot meal that is perfect for a cozy night in or a gathering with friends and family. The crisp bacon adds a savory touch, while the tender leeks bring a subtle sweetness to the dish. With each bite, you'll enjoy the creamy texture of the risotto rice, infused with the freshness of lemon zest. Easy to make in the oven, this dish is sure to become a favorite in your recipe rotation.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 424 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 2.34 milligram of sodium
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