Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Baked bacon and leek winter risotto
This comforting bacon, kale and leek risotto is baked, so there's no standing and stirring involved. We love the seasonal addition of sprouts, too
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Ready in 1 hour
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Cooking time 50 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp vegetable oil
- 100g smoked bacon medallions, roughly chopped
- 2 leeks, washed and finely chopped
- 120g Brussels sprouts, trimmed and quartered
- 2 cloves garlic, crushed
- 250g Arborio risotto rice
- 250ml semi-skimmed milk
- 800ml vegetable stock, made with 1 vegetable stock cube
- 45g reduced fat crème fraîche
- 100g curly leaf kale
- Zest and juice of 1 lemon
- 20g parmesan, grated
Method
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1
Preheat the oven to 180°C/gas mark 4. In a large, shallow, ovenproof casserole dish, heat the oil and fry the bacon for 2 minutes before adding the leeks, sprouts and garlic.
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2
Cook for 5 minutes before adding the rice, milk and vegetable stock. Put the lid on and transfer to the oven to bake for 30 minutes.
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3
Stir through the crème fraîche, kale and lemon zest and juice. Replace the lid and bake for a further 10 minutes, until the rice and vegetables are tender. Serve sprinkled with the parmesan and seasoned with freshly ground black pepper.
