Easy oven-baked bacon risotto recipe | delicious. magazine
Give your arm a rest; skip endless stirring, bake your risotto instead. Bacon lardons give this light recipe a natural saltiness, while watercress adds pep
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 200g unsmoked British free-range bacon lardons
- 30g butter
- 1 medium onion, finely chopped
- 270g arborio rice
- 200ml dry white wine
- 1 litre fresh chicken stock
- 120g frozen peas
- 50g watercress
- 20g parmesan, grated
- Handful fresh basil, chopped
- To serve: Lemon wedges
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