Oven Risotto With Crisp Bacon & Rocket
There's something special about a risotto done well & this oven-baked wonder ticks all the boxes!
Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 11/2 cups arborio rice
- 1/2 cup dry white wine
- 31/2 cups chicken stock, hot
- 200g streaky bacon
- 1 cup grated parmesan
- 1 cup frozen peas
- 40g butter
- 60g rocket
Method
- Preheat oven to 170°c. Heat oil in an ovenproof casserole dish. Add onion and garlic and cook, stirring occasionally, for 8 minutes or until soft.
- Add rice and stir over heat for 1 minute or until well coated. Stir in wine and cook until it has almost evaporated.
- Add 3 cups of the stock to pan and stir to incorporate. Cover with lid and place on the lower rack of oven.
- Place bacon on a baking paper lined oven tray. Place tray on the top rack of oven and bake for 30 minutes along with risotto.
- Remove risotto from oven. Gently stir in remaining stock with parmesan, peas, butter and three-quarters of the rocket.
- Break bacon into large pieces. Serve risotto topped with remaining rocket and bacon.
Handy Tips
For a change you can swap the bacon for cooked, peeled prawns. And use salt-reduced stock if you’re watching your salt intake
