Baked Bacon and Leek Risotto

Name: Baked Bacon and Leek Risotto
Prep time: 15 min
Total time: 55 min
Yield: 4 Servings
Ingredients: 3 sliced bacon, roughly chopped; 2 leeks, sliced; 15 ounces Brussels sprouts, trimmed and quartered; 2 cloves garlic, crushed; 1u00bc cups Arborio risotto rice; 1 cup milk; 3u2153 cups vegetable or chicken stock; 3 tablespoons reduced fat cru00e8me frau00eeche; Zest and juice of 1 lemon; u00bc cup parmesan, grated

By Leslie Blythe Bacon, Rice Baking, Frying

March 23, 2023

I found this recipe on Sainsbury's website. I have completely changed it. Yes, Baked Bacon and Leek Risotto is much easier to make than stovetop risotto. The oven does the hard work of cooking the rice, so you don't have to stand over the stove stirring constantly. This dish is also less likely to overcook, as the oven will keep the risotto moist and creamy.

Prep: 15 mins
Cook: 40 mins
Yields: 4 Servings

Ingredients

3 sliced bacon, roughly chopped

2 leeks, sliced

15 ounces Brussels sprouts, trimmed and quartered

2 cloves garlic, crushed

1¼ cups Arborio risotto rice

1 cup milk

3⅓ cups vegetable or chicken stock

3 tablespoons reduced fat crème fraîche

Zest and juice of 1 lemon

¼ cup parmesan, grated

Directions

1Preheat the oven to 350° F. In a large, shallow, ovenproof casserole dish, fry the bacon until crisp, then remove the bacon and set aside. Add the leeks, Brussels sprouts, and garlic to the bacon fat and cook for 5 minutes before adding the rice, milk, and stock. Put the lid on and transfer to the oven to bake for 30 minutes.

2Stir through the crème fraîche, lemon zest, and juice. Replace the lid and bake for a further 10 minutes, until the rice and vegetables are tender. Serve with bacon and sprinkle with parmesan and season with freshly ground black pepper.

Recipe adapted from Sainsbury’s UK.

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