A one-pot risotto you don’t need to stand over for half an hour? It has to be a midweek winner.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- 1 tablespoon olive oil
- 6 rashers smoked back bacon, coarsely chopped\s2 leeks, cut lengthways and neatly sliced
- 250g risotto rice
- 700ml hot chicken or veggie stock
- 175g peas, frozen
- 3 tablespoons soft cheese zest 1 lemon
Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and cook for 2 minutes. Add the leeks and simmer until tender, but not browned, for approximately 4-5 minutes. Tip in rice and simmer for 1 min longer. Pour the stock over it. Cover and bake for 20 minutes, stirring halfway.
Remove from oven when rice is just soft and all liquid has been absorbed, and toss in peas. Return to the oven for another 2 minutes. Remove from the heat and mix in the cheese. Season with zest.