TODAY’S RECIPE: Ovenbaked leek & bacon risotto

FAMILY favourite. SERVES 4.

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

Method

1 Heat oven to 200c/180c fan/gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for two minutes. Add leeks and cook until soft, but not coloured, for about four to five minutes. Tip in rice and cook for another minute. Pour over stock. Cover and put in the oven for 20 minutes, stirring halfway through.

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