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

zest 1 lemon

Directions

1 Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fiv 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 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 the zest and season well before serving.