Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 40grams butter
- 1 cup frozen peas
- 1 onion, chopped
- 3 1/2 cup chicken stock, hot
- 1 cup parmesan, grated
- 60grams rocket
- 1 1/2 cup arborio rice
- 2tablespoons olive oil
- 200grams streaky bacon
- 1/2 cup dry white wine
- 2 cloves garlic, crushed
Nutrition per serving
3500kJ / 835Cal
3500 Kilojoules or 835 Calories
40% of daily energy intake*
Protein
28.5grams
Fat
47.8grams
Carbs
76.0grams
Sugars
7.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 170°C. Heat oil in an ovenproof casserole dish. Add onion and garlic and cook, stirring occasionally, for 8 minutes or until soft.
Step 2 of 6
Add rice and stir over heat for 1 minute or until well coated. Stir in wine and cook until it has almost evaporated.
Step 3 of 6
Add 3 cups of the stock to pan and stir to incorporate. Cover with lid and place on the lower rack of oven.
Step 4 of 6
Place bacon on a baking paper lined oven tray. Place tray on the top rack of oven and bake for 30 minutes along with risotto.
Step 5 of 6
Remove risotto from oven. Gently stir in remaining stock with parmesan, peas, butter and three-quarters of the rocket.
Step 6 of 6
Break bacon into large pieces. Serve risotto topped with remaining rocket and bacon.
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