Oven Risotto With Crisp Bacon and Rocket
November 08, 2017
"From one of our national supermarkets and their monthly free magazine May 2017."
- 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
Preheat oven to 170C.
Heat oil in an ovenproof casserole dish and add onion and garlic and cook, stirring occasionally, for 8 minutes or until soft.
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.
Add 3 cups of the stock to the pan and stir to incorporate.
Cover with lid and place on the lower rack of oven.
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.
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.
Serve risotto topped with remaining rocket and bacon.
Tips & Variations
No special items needed.