A one-pot risotto you don’t need to stand over for half an hour? Got to be a midweek winner
Prep:10 mins
Serves 4
1 tbsp olive oil6 rashers smoked back bacon, roughly chopped2 leeks, halved lengthways and finely sliced250g risotto rice700ml hot chicken or vegetable stock175g frozen peas3 tbsp soft cheesezest 1 lemon
STEP 1Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.STEP 2When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.
