Oven Baked Pea, Leek & Bacon Risotto

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based pan with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

While the bacon is browning, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Boil a full kettle

Once the bacon is crisp, add the sliced leek to the pan

Cook for 3-4 min or until starting to soften

Once the leek has started to soften, add your arborio rice and cook for 2 min, stirring to coat the grains in the oil

Dissolve your chicken stock mix in 750ml [975ml] [1.4L] boiled water

Stir the chicken stock into the rice and season with a grind of black pepper – this is your rice mixture

Transfer the rice mixture to an oven-proof dish (or casserole dish!)

Put the dish in the oven for an initial 20 min or until the rice is cooked – this is your baked risotto

Once the baked risotto is cooked, remove it from the oven

Stir in your blanched peas

Return the dish to the oven for 5 min to warm through

Meanwhile, combine your white wine vinegar with a generous drizzle of olive oil and a small pinch of salt in a small bowl – this is your dressing

Once warmed through, remove from the oven and stir through your grated Italian hard cheese – this is your oven baked pea, leek & bacon risotto

Wash your salad, then pat it dry with kitchen paper