OVEN-BAKED LEEK AND BACON RISOTTO
Ingredients
2 leeks finely chopped (broad beans can also be used instead)
5/6 rashers of smoked back bacon chopped
1 onion finely chopped
50g of butter
300g risotto rice
A sprinkle of fresh sage (optional)
Vegetable of chicken stock cube
Parmesan cheese
Half glass of white wine (optional)
You can also add some frozen peas.
Heat oven to 200C/fan 180C
Fry the bacon pieces in olive oil in a casserole/ovenproof dish until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Add the rice and mix well until coated. Pour over the wine and cook for 2 mins until absorbed.
Add the peas and the hot stock and stir the rice. Cover with a tightly fitting lid and bake for 40mins or until the liquid has been absorbed. Add some Parmesan and stir through. If there’s still some liquid bake for another 5 mins.
4.sprinkle with Parmesan and serve with crusty bread and salad.
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