FoodCoop Recipes
Oven Baked peas and Bacon Risotto
Prep
15 minutes
Cook
5 minutes
Serves
8
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.
