Mrs. Jackson Cooks

Life through food

Easy risotto: bacon & pea baked risotto

on March 28, 2011

This is another recipe off the BBC good food website. I do love that website. You can always find something on there that fits what’s in the cupboard, suits what you fancy and will be ready in the amount of time you can tolerate. Plus there are loads of reviews on there so you can quickly find something you know will be a winner.

Many people, myself included, are afraid of risotto. Don’t be. It’s not difficult and once you’ve done it once or twice you’ll feel much more confident. It’s all those fancy chefs on tv scaring people with cooking times and ‘al dente’ nonsense. Well, if you’re worried, try this recipe. It’s super simple – you just mix it all together and shove it in the oven, no worrying about stiring or not stiring and how ‘al dente’ it is. And it was beautiful – I am contemplating the leftovers for lunch tomorrow, right now!

You can find the original recipe here:

Again, this is a good one (I reckon anyway!) for the kids as there’s nothing really for them to object to, it’s good for midweek as it can be all ready in 40 minutes and it’s good for the dieters, under 500 calories. You can even make a vege version if you want. This is another milder, more subtler tasting recipe, so it’s perfect for those afraid of spice. If you like it spicy, just add some chilli flakes with the stock.

The original recipe has leeks in it, but I don’t have any of them, so I used 2 medium onions instead and just bunged in a few more peas. I also added some wine before the stock (I had a bottle of chardonnay that I don’t like to drink, hanging around the fridge, which is why every recipe recently has had wine in it!). But apart from that it’s pretty much the same.

Bacon and pea baked risotto

Serves 4 (ish)

  • 1 tbsp oil (I used oil)
  • 2 medium onions, finely sliced
  • 4-6 rashers of bacon, chopped
  • 250g risotto rice
  • 70-80ml white wine
  • 650-700ml chicken or vegetable stock (I used chicken as it has more flavour)
  • 150g peas or petit pois (frozen and defrosted)
  • 1 tbsp butter
  • 30g parmesan
  • zest of 1 lemon
  • salt & pepper
  1. Pre-heat the oven to 200 degrees celsius.
  2. Heat the oil in a flameproof, ovenproof dish on a medium heat (if you don’t have one use a high sided frying pan with a lid). When its hot, add the onion and bacon and fry until the onion is softened and the bacon cooked.
  3. Add the risotto rice and stir well to coat in the oil. When the rice is translucent on the outside but opaque in the middle, add the wine and allow to bubble and reduce.
  4. Then add all the stock, stir well, cover the dish and place in the oven for 20 minutes, stiring half way through.
  5. When the water is mostly evaporated and the rice cooked, add the peas. Leaving the lid off, cook for a further 2-3 minutes in the oven.
  6. When the water is evaporated and the rice is tender, add the butter and cheese, stir well to mix and return to the oven for a further 2 minutes with the lid off.
  7. Remove from the oven, add the zest and seasoning to taste. Stir well and serve.
  8. Eat with the satisfaction of having mastered something supposedly complicated and metaphorically stuck your finger up to the celebrity chefs and all their scary talk.

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