How To Make Oven-baked Leek & Bacon Risotto
A delicious and comforting oven-baked risotto with leeks and bacon, perfect for a family dinner.
Serves:
Ingredients
- 1 leek, thinly sliced
- 6 slices of bacon, chopped
- 2 cloves of garlic, minced
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
-
Preheat the oven to 375°F (190°C).
-
In a large oven-safe skillet or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
-
In the same skillet, add the sliced leek and minced garlic. Cook for 2-3 minutes until the leeks soften.
-
Add the Arborio rice to the skillet and stir to coat it with the bacon fat and leeks. Cook for an additional 2 minutes.
-
Pour in the chicken or vegetable broth and bring to a simmer. Cover the skillet and transfer it to the preheated oven.
-
Bake for 25-30 minutes or until the rice is cooked and creamy.
-
Remove from the oven and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
-
Serve the risotto hot, garnished with crispy bacon and fresh parsley.
Nutrition
- Calories : 480kcal
- Total Fat : 16g
- Saturated Fat : 8g
- Cholesterol : 40mg
- Sodium : 1100mg
- Total Carbohydrates : 62g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 19g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
