Lazy but lovely risotto

A fuss-free oven-baked risotto, that is packed with bacon and peas.

Serves: 4

Preparation time:  5 minutes

Cooking time:  55 minutes

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You will need

  • 200g bacon, chopped and fat removed
  • 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 200g arborio rice
  • 3 tomatoes, roughly chopped
  • 1 vegetable stock cube, made up to 700ml with hot water
  • 100g garden peas
  • Small bunch of fresh parsley, roughly chopped
  • Small chunk of parmesan, shaved
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Recipe Information

Step by step guide to making Lazy but lovely risotto

  1. Preheat the oven to 150°C, fan 130°C, gas mark 2. Fry the bacon in a large pan without oil for 5-10 minutes until crisp. Remove from the pan and set aside.
  2. Heat the olive oil in the pan, then add 1 peeled and finely chopped onion and fry for 5 minutes until soft.
  3. Add the Arborio rice and the roughly chopped tomatoes and cook, stirring continuously, for 2-3 minutes.
  4. Pour 500ml of the stock over the rice mixture. Add the cooked bacon and stir through. Bring to the boil, then transfer to a 2-litre baking dish and bake in the preheated oven for 20 minutes.
  5. Remove from the oven and stir. Increase the oven temperature to 170°C, fan 150°C, gas mark 3½. Add the garden peas and the remaining stock, and return to the oven for 20 minutes.
  6. Stir through the parsley, top with parmesan shavings and serve.

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Nutritional information for Lazy but lovely risotto

Nutritional information for Lazy but lovely risotto

Nutrition type per serving
Calories 322 kcal
Total Fat 8.4g
Saturated Fat 2.5g
Salt 2.5g
Sugar 5.3g

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