Ingredients

  • 1 tbsp vegetable oil
  • 100 g smoked bacon medallions, roughly chopped
  • 2 leeks, washed and finely chopped
  • 120 g Brussels sprouts, trimmed and quartered
  • 2 cloves garlic, crushed
  • 250 g Arborio risotto rice
  • 250 ml semi-skimmed milk
  • 800 ml vegetable stock made with 1 vegetable stock cube
  • 45 g reduced fat crème fraîche
  • 100 g curly leaf kale
  • Zest and juice of 1 lemon
  • 20 g parmesan, grated

Method

  1. 1

    Preheat the oven to 180°C, 160°C fan, 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.

  2. 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.

  3. 3

    Stir through the crème fraîche, kale and lemon juice and zest. 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.

Nutritional Details

Each serving provides
  • Energy 1591kj 380kcal 19%
  • Fat 9.4g 13%
  • Saturates 3.6g 18%
  • Sugars 6.3g 7%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 314kj/75kcal

Each serving provides

49.9g carbohydrate 5.4g fibre 21.1g protein

 
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