Bacon and spinach oven baked risotto

Anyone else feel like they went to bed and woke up in autumn? It’s back to stews, pies and plates of comforting warmth here. The weather is dire considering we’re in June.

When I first tried making oven baked risotto I was totally converted and admit that I haven’t made it the ‘proper’ way since. I just find this method so easy; bung it in the oven, give it a stir half way through and hey presto, bob’s your uncle and all that jazz! You still need to keep a close eye on the time but it offers much more freedom than standing at the hob stirring endlessly.

I love how versatile risotto can be. I was after a quick and easy lunch over the long weekend and had no real plans. I knew I had some spinach that was looking decidedly sorry for itself and there’s usually some bacon kicking about in the fridge. Half a packet of Arborio rice toppled out of the cupboard when I was looking for inspiration – I can’t be the only one who dices with dried good related injuries when they open a cupboard door – and that was that. Bacon and spinach oven baked risotto.

We were lacking crème fraiche, which I normally stir through at the end, but I had a small pot of sour cream. It worked well, giving a lighter, fresher taste. A nod to how the weather should be at this time of year but giving the comfort needed on a non-stop rainy day.

Print
Bacon and spinach oven baked risotto

Yield: 4 servings

Ingredients

  • Tbsp oil for frying
  • 1 onion, diced
  • 250g lardons, I used smoked, or chop up a few rashers
  • 250g risotto rice
  • 700ml hot stock
  • 200g fresh spinach
  • A good couple of handfuls of frozen peas
  • 150ml sour cream
  • Freshly ground pepper to taste

Instructions

  1. Preheat the oven to 170c fan
  2. Soften the onion in the oil, in an ovenproof pan. Add the bacon and fry for 5 minutes.
  3. Add the rice, stir so that all of the grains are coated in the oil and cook for 1 minute. Pour in the stock, stir well and put in the oven for 20 minutes, stirring after 10.
  4. Once the liquid has been absorbed, remove from the oven, add the peas and spinach and leave for 3-4 minutes with the lid on. There should be enough heat to cook the peas and wilt the spinach.
  5. Stir well so the spinach is distributed throughout. Add the sour cream and pepper to taste, mix well and serve.
http://fishfingersfortea.co.uk/2012/06/07/bacon-and-spinach-oven-baked-risotto/

 

I’m linking this up to Family Friendly Fridays, this month hosted at Pebble Soup, as this is quick and easy and popular with all members of our family, little and large!

If you liked this then you might like:

About Sian Reynolds

I'm Sian, mother to a three year old who thinks she’s a teenager and a husband who has issues with cows. Both have insatiable appetites and are rather fond of cake. And chocolate. And cheese. Freelance this and that, coffee drinker, food blogger. I seem to spend most of my time in the kitchen, with one eye on the laptop and the other watching the toddler run around with a colander on her head.

07. June 2012 by Sian Reynolds
Categories: Main Meals | Tags: , | 9 comments

  • http://twitter.com/KarenBurnsBooth @Lavender and Lovage

    I LOVE baked risottos and this one has all my favourite ingredients in it! LOOKS lovely and may have to try this if Autumn continues throughout Summer! 

    • http://fishfingersfortea.co.uk/ Fishfingers for tea

      Thanks Karen. I fear that summer won’t be making an appearance just yet! 

  • http://www.ritacooksitalian.com/ rita cooks italian

    Risotto is one of my favourite dish and this recipe sounds delicious and healthy (I like the idea of using sour cream as alternative to single/double cream). Very interesting cooking method, I should try it next time I cook risotto. Thanks for your tip!

    • http://fishfingersfortea.co.uk/ Fishfingers for tea

      Thanks Rita, let me know what you think if you do try! 

  • http://www.aworkingmotherschatter.blogspot.com/ Polly

    Im a huge fan of the good old baked risotto, in fact that is what we had for dinner tonight!

    • http://fishfingersfortea.co.uk/ Fishfingers for tea

      Oh yum! Baked risotto is lovely, I’m starting to crave one now!

  • Pingback: The month that was: September

  • megan

    Hi there, does it go in the oven with the lid on?

    Thanks :)

    • http://fishfingersfortea.co.uk/ Fishfingers for tea

      Hi Megan, thanks for stopping by. Yes, it goes in the oven with the lid on.