Oven Risotto With Crisp Bacon and Rocket

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"From one of our national supermarkets and their monthly free magazine May 2017."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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