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
Contents
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Ingredients
- 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
Method
STEP 1
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.
STEP 2
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.
