Filter
Reset
Sort ByRelevance
Lyndsay Rose
Oven risotto with bacon and leek
Italian dish with bacon strips, leeks, risotto rice, garden peas and crème fraîche.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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! .
Blogs that might be interesting
-
65 minMain dishchilled Italian spice mix, garlic, Red pepper, zucchini, eggplant, fennel bulb, strips of turkey bacon, baby potatoes, peeled canned tomatoes, snack tomato mix,late summer stew with zucchini, bacon and fennel -
15 minMain dishlettuce, avocado, red pointed pepper, Red pepper, maize, cherry / Christmas, cucumber, pickle, old bread, garlic, olive oil, egg, pine nuts, mature cheese, tuna natural, lemon, olive oil, mayonnaise, mustard, honey,meal salad parade -
45 minMain dishsweet potato, traditional olive oil, breakfast bacon, silver onion, balsamic vinegar, Apple syrup, Parmigiano Reggiano, lamb's lettuce, unsalted pecans,autumn salad with sweet potato -
25 minMain dishmeat broth tablet, traditional olive oil, fresh leek, basmati rice, corn kernels in pot, frozen seafood, fresh dill,seafood pilaf with corn and leek
Nutrition
565Calories
Sodium40% DV960mg
Fat32% DV21g
Protein40% DV20g
Carbs23% DV70g
Fiber36% DV9g
Loved it