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.
- 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
- Preheat the oven to 170c fan
- Soften the onion in the oil, in an ovenproof pan. Add the bacon and fry for 5 minutes.
- 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.
- 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.
- Stir well so the spinach is distributed throughout. Add the sour cream and pepper to taste, mix well and serve.