Oven-baked leek & bacon risotto

• servings: Serves 4
• active time: 10 mins
• total time: 40 minutes

Ingredients

1 tbsp olive oil

6 rashers smoked back bacon, roughly chopped

2 leeks, halved lengthways and finely sliced

250g risotto rice

700ml hot chicken or vegetable stock

175g frozen peas

3 tbsp soft cheese

1 lemon, zested

Directions

1 Heat oven to 200C/180C fan/gas 6. Pour the oil into an ovenproof casserole dish. Add the bacon and fry for 2 mins. Add the leeks and cook until soft for about 4-5 mins. Stir in the rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.

2 When the 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 the cheese. Add zest and season. Serve immediately.