Oven-baked leek & bacon risotto

Ingredients

Instructions

1. Heat the oven to 200°C/gas 6. Heat the oil in an ovenproof shallow pan with a lid. Add the bacon and fry for
   2 minutes. Add the leeks and cook until soft, but not coloured,
   4-5 minutes. Tip in the rice and cook for
   1 minute more, then pour over the stock. Cover and put in the oven for
   20 minutes, stirring halfway through the cooking time.
2. When the rice is just tender and all the liquid has been absorbed, remove from the oven and stir in the peas. Return to the oven for
   2 minutes more. Remove the risotto from the oven and stir through the cheese. Add the lemon zest and season to serve straight away.

Nutrition

BBC Good Food: One-pot Dishes