Easy oven-baked bacon, pea and watercress risotto

Name: Easy oven-baked bacon, pea and watercress risotto
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 200g unsmoked British free-range bacon lardons; 30g butter; 1 medium onion, finely chopped; 270g arborio rice; 200ml dry white wine; 1 litre fresh chicken stock; 120g frozen peas; 50g watercress; 20g parmesan, grated; Handful fresh basil, chopped; To serve: Lemon wedges

Easy
May 2016

Easy
May 2016

Serves 4
Hands-on time 20 min, oven time 50 min

Give your arm a rest; skip the endless stirring and bake your risotto instead. Bacon lardons give this light recipe a natural saltiness.

Nutrition: per serving

Calories: 527kcals
Fat: 18.9g (8.7g saturated)
Protein: 16.8g
Carbohydrates: 61.5g (3.4g sugars),
Fibre: 3.6g
Salt: 2.5g

Nutrition: per serving

Calories: 527kcals
Fat: 18.9g (8.7g saturated)
Protein: 16.8g
Carbohydrates: 61.5g (3.4g sugars),
Fibre: 3.6g
Salt: 2.5g

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Ingredients

200g unsmoked British free-range bacon lardons
30g butter
1 medium onion, finely chopped
270g arborio rice
200ml dry white wine
1 litre fresh chicken stock
120g frozen peas
50g watercress
20g parmesan, grated
Handful fresh basil, chopped

To serve: Lemon wedges

Method

Heat the oven to 170°C/ 150°C fan/gas 3½. In a large non-stick frying pan, fry the lardons over a medium heat until golden. Using a slotted spoon, remove them to a plate.
Melt the butter in the same pan over a medium heat, add the onion and fry until transparent, then add the rice, stirring to coat in the butter. Add the wine and cook for 2-3 minutes more. Finally, add the chicken stock and bring to a gentle simmer.
Pour the risotto mixture into a warmed 1.5 litre casserole, stir in the fried lardons, then bake uncovered for 45 minutes. Stir in the peas, watercress and parmesan, then cook for 5 minutes. Scatter with basil and serve with lemon wedges.