Thursday, 17 March 2011

Oven Baked Leek & Bacon Risotto- Serves 4, 11pp per person

This is so moreish be careful, but a perfect friday night dinner.
Oven baked risottos are the way forward in my kitchen. As Shakin' Stevens once said "Ain't got time to fix the shingles, Ain't got time to fix the floor' Well, I ain't got time to stand over a risotto. So here goes:


Olive oil, 1 tbsp
6 rashers smoked back bacon, roughly chopped
2 leeks, halved lengthways and finely sliced
250g risotto rice
700ml hot chicken or vegetable stock
175g frozen peas
3tbsp low fat soft cheese
zest of 1 lemon


  1. Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.
  2. When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.

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