Easy oven-baked bacon, pea and watercress risotto

Easy oven-baked bacon, pea and watercress risotto
  • Serves icon Serves 4
  • Time icon 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
Calories
527kcals
Fat
18.9g (8.7g saturated)
Protein
16.8g
Carbohydrates
61.5g (3.4g sugars),
Fibre
3.6g
Salt
2.5g

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

  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.

delicious. tips

  1. 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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