easy bacon and leek risotto
March 1 is St. David's Day in Wales. It's tradition to eat leeks, but this can be enjoyed any day of the year!
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prep time
10 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 6 slices bacon
- 2 medium leeks, washed, halved and sliced
- 1 cup arborio rice
- 3 cups hot stock
- 1 cup frozen peas
- 3 tablespoons pant ys gawm or soft goat cheese
- 1 - lemon's zest
How To Make easy bacon and leek risotto
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Step 1Heat oven to 400ºF. Put oil into an ovenproof casserole pot. Add bacon and fry for 2 mins. Add leeks and cook until just soft, for about 4-5 mins. Add rice and cook for 1 min more. Add stock. Cover and put in oven for 20 minutes, stirring once.
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Step 2When rice is tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 more minutes. Remove and stir in cheese. Add zest and season.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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