Oven Risotto With Crisp Bacon and Rocket
Recipe: #28662
November 08, 2017
Categories: Bacon, Cheese, Parmesan, Rice, White Rice Potluck, Oven Bake, Gluten-Free, No Eggs, more
"From one of our national supermarkets and their monthly free magazine May 2017."
Ingredients
Nutritional
- Serving Size: 1 (304.2 g)
- Calories 685.2
- Total Fat - 44.9 g
- Saturated Fat - 17 g
- Cholesterol - 151.9 mg
- Sodium - 1541.3 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 2.9 g
- Sugars - 3.6 g
- Protein - 35.7 g
- Calcium - 312.1 mg
- Iron - 2.9 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 170C.
Step 2
Heat oil in an ovenproof casserole dish and add onion and garlic and cook, stirring occasionally, for 8 minutes or until soft.
Step 3
Add rice and stir over heat for 1 minutes or until well coated and then stir in wine and cook until it has almost evaporated.
Step 4
Add 3 cups of the stock to the pan and stir to incorporate.
Step 5
Cover with lid and place on the lower rack of oven.
Step 6
Place the bacon on a baking paper lines oven tray and place try on the top rack of the oven and bake for 30 minutes along with the risotto.
Step 7
Remove risotto from oven and gently stir in remaining stock with parmesan, peas, butter and three quarters of the rocket and break bacon into large pieces.
Step 8
Serve risotto topped with remaining rocket and bacon.
Tips
No special items needed.