Leek and Bacon Risotto.

Name: Leek and Bacon Risotto.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tablespoon olive oil; 6 rashers smoked back bacon roughly chopped; 2 leeks halve lengthways and finely sliced; 250g risotto rice; 700ml hot chicken or vegetable stock; 175g frozen peas; 3 tablespoons soft cheese; Zest of 1 lemon

2 steps

Prep:10minCook:30min

Can add mushrooms.

Updated at: Wed, 16 Aug 2023 21:10:46 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories477.3 kcal (24%)

Total Fat13.2 g (19%)

Carbs65.7 g (25%)

Sugars6.3 g (7%)

Protein21.4 g (43%)

Sodium610.2 mg (31%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

6 rasherssmoked back bacon

roughly chopped

2leeks

halve lengthways and finely sliced

250grisotto rice

700mlchicken stock

hot

175gfrozen peas

3 tablespoonssoft cheese

1zest of lemon

Instructions

Step 1

Heat oven to 180 degrees centigrade. Put oil and bacon into a casserole dish and fry for 2 mins. Add the leeks and cook until soft, but not coloured, 4 to 5 mins. Tip in rice and cook for 1 minute more. Pour over stock, cover and place in the oven for 20 mins. Stirring half way through cooking.

Step 2

When the rice is just tender and all the liquid has been absorbed, stir in the peas. Place back in the oven for 2 minutes more. Remove and stir in the cheese, add zest and season.