Oven risotto with bacon and leek

Name: oven risotto with bacon and leek
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 200 g thin bacon strips; 3 leeks; 300 g risotto rice; vegetable stock; 750 ml boiling water; 225 g extra fine garden peas; 125 g creme fraiche

Italian dish with bacon strips, leeks, risotto rice, garden peas and crème fraîche.

Ingredients

Kitchen Stuff

1 baking dish (Ø 26 cm)

Directions

Preheat the oven to 180 ° C.
Heat a skillet without oil or butter and bake the bacon strips in 5 min.
Meanwhile, wash the leeks, halve in length and cut the halves into pieces.
Add the leeks to the bacon and cook for 5 minutes on low heat.
Spoon the rice through and cook for 2 minutes until the grains are translucent.
In the meantime, dissolve the bouillon tablet in boiling water. Pour the hot stock over the risotto in an oven dish. Put in the oven for about 35 minutes.
Remove from the oven and stir in garden peas and crème fraîche. Put in the oven for about 5 minutes until the risotto is al dente. Season with pepper.
Bon appétit! .