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Lyndsay Rose
Oven risotto with bacon and leek
Italian dish with bacon strips, leeks, risotto rice, garden peas and crème fraîche.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Heat a skillet without oil or butter and bake the bacon strips in 5 min.
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Meanwhile, wash the leeks, halve in length and cut the halves into pieces.
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Add the leeks to the bacon and cook for 5 minutes on low heat.
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Spoon the rice through and cook for 2 minutes until the grains are translucent.
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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.
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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.
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Bon appétit! .
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Nutrition
565Calories
Sodium40% DV960mg
Fat32% DV21g
Protein40% DV20g
Carbs23% DV70g
Fiber36% DV9g
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