An easy oven baked risotto recipe, no stirring and super tasting, created using store cupboard staples. A brilliant family dinner favourite.
Preheat the oven to 180C.
Allow to cook for a couple of minutes, stirring, until the rice starts to look shiny.
Take out of the oven, add the peas and the butter if you're using, check for seasoning and add salt only if needed (this will depend on the bacon you used). Give everything a good stir and pop the lid back on for a couple of minutes until the heat of the risotto has warmed the peas through.
You can then either stir through the cheese or serve with the cheese sprinkled on top.
Note 1 - Onion
I always try to use pre prepared frozen chopped onions. If you do use these they may take a little longer to fry (to get the liquid out).
Note 2 - Bacon
Smoked bacon will give you the best flavour. You could use streaky if you prefer. Or whatever you have. I like to chop it finely. You can do this with scissors if you like. Chorizo would also work well here.
Note 3 - Thyme
If you don't have fresh thyme, you could use dried thyme or Italian mixed herbs.
Note 4 - Butter
This is optional, but makes the risotto deliciously creamy just stirred through at the very end.
Note 5 - Parmesan Cheese
You can stir this in or sprinkle on top, or double the amount and do both 🙌🏼😆