16 May 2017

The Simplest Risotto Recipe Ever

I love me a simple recipe. A no faff, easy-to-follow recipe that doesn't involve buying loads of weird and wonderful ingredients that, lets face it, end up either in the bin, or living out the rest of their lives gathering dust at the back of the kitchen cupboard.

I also love a good risotto. Sure, it's not the prettiest of foods, - no matter how much you try and dress it up, it's still essentially a pile of sloppy rice - but it's a warming, comfort dish nevertheless and a firm favourite of mine.

Unlike traditional risotto recipes, this one doesn't involve slaving over a pan like a melon for the best part of an hour. This risotto does it's thing in the oven and nope, you wouldn't be able to tell. It's creamy, delicious and packed full of flavour.

So here it is, my adapted recipe (the original can be found here on the BBC Good Food website) for oven-baked bacon and leek risotto. ENJOY.

You will need
6 rashers unsmoked bacon, chopped
2 leeks, finely sliced
250g aborio rice
700ml chicken stock - cubes work fine for this
175g frozen peas
2 tbsp light garlic and herb soft cheese
Zest of one lemon

Method
1. Preheat the oven to 200C/gas mark 6.

2. Drizzle a little oil into a pan and fry the bacon on a medium heat for 2 minutes. Add the leeks and cook for about 5 minutes, until soft. Stir in the rice and cook for a further minute. Pour in the stock.

3. Transfer mixture into a casserole dish and cover with foil. Cook in the oven for 20 minutes, stirring halfway.

Note: if you have a casserole dish that is safe to use on the hob you can save yourself a step by using it from the beginning. 

4. When all the liquid has been absorbed by the rice, remove from the oven and add the peas. Put back in the oven for a further 5 minutes.

5. Stir in the cheese and the grated lemon zest. Season with plenty of black pepper.

6. Serve.

And there you have it, a warm bear hug in meal form. FYI it goes perfectly with some fresh crusty bread and a nice glass of vino, or two.

Mmm, can ya tell I miss wine?

1 comment :

  1. Thanks for this, this risotto looks incredible! I make something similar except it's got chorizo and pumpkin in it :)

    Julia // The Sunday Mode

    ReplyDelete

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