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HAVE A GO RECIPE: OVEN-BAKED LEEK AND BACON RISOTTO

first_imgOVEN-BAKED LEEK AND BACON RISOTTOIngredients2 leeks finely chopped (broad beans can also be used instead) 5/6 rashers of smoked back bacon chopped1 onion finely chopped50g of butter300g risotto rice A sprinkle of fresh sage (optional)Vegetable of chicken stock cubeParmesan cheeseHalf glass of white wine (optional)You can also add some frozen peas. Heat oven to 200C/fan 180CFry the bacon pieces in olive oil in a casserole/ovenproof dish until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Add the rice and mix well until coated. Pour over the wine and cook for 2 mins until absorbed.Add the peas and the hot stock and stir the rice. Cover with a tightly fitting lid and bake for 40mins or until the liquid has been absorbed. Add some Parmesan and stir through. If there’s still some liquid bake for another 5 mins.4.sprinkle with Parmesan and serve with crusty bread and salad. HAVE A GO RECIPE: OVEN-BAKED LEEK AND BACON RISOTTO was last modified: February 25th, 2015 by John2Share this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:have a gooven baked risottorecipelast_img read more