Oven Baked peas and Bacon Risotto
Serves: 8
Preparation: 15 minutes
Cooking Time: 5 minutes
Ingredients
- 1tbsp olive oil
- Small knob of unsalted butter
- 1 onion, peeled and finely chopped
- 5 unsmoked bacon rashers, cut into small pieces
- 1 clove garlic, peeled and crushed
- 350g risotto rice
- 900ml-1 litre hot vegetable or chicken stock (1 cube dissolved)
- 150g peas
- Handful of fresh herbs, finely chopped (optional)
- A little (15g) grated hard Italian cheese of your choice
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4. Heat the oil and butter in a saucepan and soften the onion with the bacon for 5-10 minutes. Add the garlic and cook for a minute.
- Add the rice and stir to coat. Spoon the mix into an ovenproof dish. Add the hot stock and a little freshly ground black pepper, stir, cover with a lid and pop in the oven for 20 minutes.
- Add the peas and herbs, if using, stir, add more stock if needed and put back in the oven for 5 minutes or until the rice is cooked but still has a little bite (al dente). Sprinkle the cheese on top to serve.
