Oven-baked leek & bacon risotto

• olive oil↗1 tbsp tbsp
• rashers smoked back bacon↗6

  roughly chopped

• leeks↗2

  halved lengthways and finely sliced

• risotto rice↗250g g
• hot chicken or vegetable stock↗700ml ml
• frozen peas↗175g g
• soft cheese↗3 tbsp tbsp
• lemon↗zest 1

  zest 1

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.

2. 2

   When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.