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
-
30 minMain dishpeanut oil, sunflower oil, chicken breast, onion, Red pepper, garlic, fresh ginger, coriander powder (ketoembar), cumin powder (djinten), cinnamon stick, coconut milk, mango, spring / forest onion,chicken curry with mango -
25 minMain dishmix for vegetable soup, tap water, zucchini, fine soup vegetable, White bread, semi-sundried tomatoes, old cheese 48, arugula,bright zucchini soup -
20 minMain dishdeep-frozen garden beans, olive oil, Red onion, Red pepper, chorizo, Meat bouillon, tagliatelle, green olive with allspice,tagliatelle with broad beans and olives -
30 minMain dishwild and white rice, bunch onion, sweet pointed pepper, cream cheese natural, ham strips, Broccoli, garlic sauce,creamy stuffed peppers
Nutrition
565Calories
Sodium40% DV960mg
Fat32% DV21g
Protein40% DV20g
Carbs23% DV70g
Fiber36% DV9g
Loved it