Today's recipe is the perfect nourishing meal to feed a hungry family or perfect to serve when you have guests coming over at the last minute! Most of the work is done in the oven and with anything with bacon and cheese is always a winner in my book.
There's so much to like about this recipe - creamy rice, sharp Parmesan cheese with its healthy probiotics which are great for gut health and you'll get your quota of veggies too. I also ended up adding peppery rocket and fresh moringa leaves (fresh out of the garden). Moringa is a super-food and is extremely versatile. I will be doing a post on the benefits of moringa soon, so keep an eye out for it! If you can't find fresh moringa leaves, just the rocket or baby spinach will add color and freshness to your dish. I know chillies are not a traditional risotto dish but I love them and generally add them to most dishes, you don't have to but it did taste good!
Use a pan/dish that goes from stove top to oven - I love my Woll Diamond Plus Pan, it worked an absolute treat and the dish was cooked perfectly. These pans are amazing and I definitely recommend getting your hands on them if you can! You can read my review here.
Ensure you use a pan/dish has a lid as you will need it for the cooking process once in the oven
Experiment with different veggies or add some cooked and chopped meats to your risotto for different flavors
YOU WILL NEED
2 tablespoons oil (I use rice bran oil)
1 onion, finely chopped
2 cloves garlic, crushed, minced or grated
1 + 1/2 cups arborio rice
1-2 green chillies finely chopped (optional but I love it)
1/2 cup dry white wine
3 + 1/2 cups chicken stock
1 cup mushrooms sliced
200g | 7 ounces streaky bacon
1 cup grated Parmesan cheese
1 cup frozen peas thawed
1 cup mushrooms sliced
2 tablespoons parsley finely chopped
1 heaped tablespoon butter
Large handful of rocket leaves
Handful of fresh moringa leaves (optional)
Extra shaved Parmesan for serving
Extra chopped parsley
Preheat oven to 170°C/340°F.
Heat oil over medium heat in a large oven-proof pan or dish.
Add the chopped onion and garlic and cook, stirring occasionally, until soft and fragrant.
Add the rice and chopped chilli and gently stir to combine all the ingredients together. Stir in the wine and cook until the wine has almost evaporated.
Add 3 cups of the chicken stock and the chopped mushrooms to your pan and stir to combine. Cover with a lid and place on the middle rack of oven.
Place bacon on a baking paper lined oven tray. Place in the oven on a separate rack (preferably top) and bake for 30 minutes along with risotto. (They should be ready at the same time).
Remove risotto from oven and gently stir in remaining 1/2 cup of stock, Parmesan, peas and butter until everything is well mixed through.
Roughly break your bacon into large pieces and top over the risotto and top generously with rocket leaves, moringa leaves, shaved Parmesan and choppped parsley if desired.