Oven Baked Bacon & Leek Risotto
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Ingredients
- 180g oak smoked bacon lardons
- 400g leeks, washed, trimmed and sliced
- 175ml Arborio (risotto) rice
- 60g butter
- 1 white onion diced
- 75ml white wine
- 510ml vegetable stock
- 40g sage, chopped plus extra to garnish
- 60g Romano cheese, plus extra for serving
- ½ tsp freshly ground black pepper
Details
servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 150°C. Place a small baking dish in the oven to warm through.
Step 2
In a large saucepan melt the butter; add the lardons, onion and black pepper. Let them cook over a medium heat for about 5 minutes, or until the onion is soft and golden.
Step 3
Add the leeks and rice, stir well to ensure the butter coats all of the ingredients; do not allow the rice to stick to the pan. Immediately add the wine, stock and sage leaves, bring to a gentle simmer then transfer the contents of the pan into your baking dish. Place in the centre of the oven for 20 minutes.
Step 4
After 20 minutes remove the risotto from the oven and stir through the Romano cheese, ensure that you give it a really good stir. Place the risotto back in the oven for a further 15 minutes. Serve immediately in a warm bowl, garnished with a sprinkling of Romano cheese and a few sage leaves.
Remember to serve it immediately - risottos don’t like to wait!
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