Joe Wicks’ Baked Risotto with Cod - Stir it up Magazine

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 leek, finely chopped
• 5 rashers of back bacon, visible fat removed, cut into 1cm strips
• 2 cloves garlic, finely chopped
• g chestnut mushrooms, sliced
• ml chicken stock
• 1 tbsp tomato puree
• 2 tsp smoked sweet paprika
• g arborio or similar risotto rice
• 6 x 150g skinless cod fillets
• Salt and pepper
• 16 cherry tomatoes, on the vine if possible
• To serve
• Bunch of parsley
• Roughly chopped
• Lemon wedges