1、Oven-baked leek & bacon risotto

A one-pot risotto you don't need to stand over for half an hour? Got to be a midweek winner

Oven-baked leek & bacon risotto recipe

Ingredients

Method

Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.
  • When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.

  • https://www.truecookbook.com/recipe/oven-baked-leek-bacon-risotto-519/

    2、Leek, cheese & bacon tart

    This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too
    Leek, cheese & bacon tart recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated Emmental.
    2. Flip the edges of the pastry over the filling. Bake for 20 mins until golden.

    3、Oven-baked porcini & thyme risotto

    Veggie friends and meat-eaters alike will love Lesley Waters's vegetarian mushroom risotto
    Oven-baked porcini & thyme risotto recipe

    Ingredients

    • 25g pack dried porcini mushrooms
    • 2 tbsp olive oil
    • 1 small onion, finely chopped
    • 2 garlic cloves, crushed
    • 2 tsp thyme leaves, plus extra to serve
    • 350g risotto rice
    • 750ml hot vegetable stock
    • 100ml white wine
    • handful grated Parmesan (or vegetarian alternative), plus shavings, to serve

    Method

    1. Put the mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.
    2. Heat oven to 190C/fan 170C/gas 5. Drain the mushrooms, reserving the liquid, and chop. Add the mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
    3. Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated Parmesan, check the seasoning and sprinkle with extra thyme leaves and Parmesan shavings to serve.

    4、Bacon & mushroom risotto

    A one-pan family favourite of Italian rice that's quick to prepare and low calorie too
    Bacon & mushroom risotto recipe

    Ingredients

    Method

    1. Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
    2. Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

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