Oven Risotto With Crisp Bacon and Rocket

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.