Easy oven-baked bacon, pea and watercress risotto

  • Portion size: Serves 4
  • Hands-on time 20 min, oven time 50 min
  • Difficulty: easy

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

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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

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Method

  1. 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.
  2. 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.
  3. 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.
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Nutrition

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

Quick wins & tips

Try frying leeks instead of onions to give a more subtle allium flavour, and stir in spinach instead of watercress in step 3.

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