oven baked leek and bacon risotto

Name: Oven Baked Leek and Bacon Risotto
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: UK/Ireland
Ingredients: 1 tablespoon(s) olive oil; 6 slice(s) smoked bacon, roughly chopped; 2 - leeks, halved lengthways and finely sliced; 250 gram(s) risotto; 700 milliliter(s) chicken broth; 175 gram(s) frozen peas; 3 tablespoon(s) soft cheese; 1 - lemon, zsted

5 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jul 30, 2017

A one-pot risotto you don't need to stand over for half an hour.

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prep time 15 Min

cook time 30 Min

method Bake

yield 4 serving(s)

Ingredients

1 tablespoon olive oil
6 slices smoked bacon, roughly chopped
2 - leeks, halved lengthways and finely sliced
250 grams risotto
700 milliliters chicken broth
175 grams frozen peas
3 tablespoons soft cheese
1 - lemon, zsted

How To Make oven baked leek and bacon risotto

Step 1

Heat oven to 200C/180C fan/ gas 6 (350F).

Step 2

Heat oil in an ovenproof casserole dish. Add bacon and fry for 2 minutes.
Step 3

Add the leeks and cook until soft, but not colored, for about 4-5 minutes.
Step 4

Add rice and cook for 1 minute more.
Step 5

Add broth. Cover and place in the oven for 20 minutes, stirring halfway during cooking time.
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