Beef / Pork

Oven baked risotto with bacon and peas is for Dinner.

Oven baked risotto with bacon and peas takes 10 minutes to prepare.

Oven baked risotto with bacon and peas takes 20 minutes to cook.

Oven baked risotto with bacon and peas makes 2 servings.

The ingredients for Oven baked risotto with bacon and peas are:

Bacon, diced - 125g
Shallots, finely chopped - 2
Butter - 10g
Arborio risotto rice - 150g
White wine - 75 ml (optional)
Chicken stock, hot - 360 ml
Handful of broad beans
Handful of peas
Parmesan cheese

Here is how you make Oven baked risotto with bacon and peas:

Preheat the oven to gas mark 6 (400F, 200C).In an ovenproof pan or casserole dish* fry the bacon bits until they are crispy then add the shallots and butter. After a couple of minutes add the risotto rice and stir until it is coated in the butter. Add the white wine, if using, and allow it to cook off for a minute, stirring.Now add the peas and beans, stir, add the hot stock, put on a close fitting lid (or tinfoil) and transfer to the top shelf of the oven. It'll take about 20 minutes to cook although I like my risotto quite soft so normally put and extra slosh of stock and leave it for 25. If you check it after 20 and it is still wet but the rice cooked, stick it back in the oven for a few minutes unlidded. Once cooked to your satisfaction stir in the parmesan, add black pepper to taste and serve.This made two hefty main course servings. Lower fat versions are easy to make - cut down on the parmesan, the bacon and the wine and you can substitute olive oil for the butter. I've found it works best with bacon combinations but chicken and mushroom works (I add them precooked about ten minutes into the oven time) and so does courgette and peppers. I haven't tried fish yet but I would be tempted to cook the rice and stock in the oven then stir the fish in cooked right at the end.*I use a large frying pan and then transfer it to an ovenproof dish when it's time to add the hot stock.Number of Servings: 2Recipe submitted by SparkPeople user ANG_GRRR.

The nutritional information for Oven baked risotto with bacon and peas is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 756.4

• Total Fat: 44.9 g
• Cholesterol: 89.0 mg
• Sodium: 1,808.5 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 2.4 g
• Protein: 38.9 g

Oven baked risotto with bacon and peas is Italian cuisine.