This easy recipe is perfect as a midweek dinner, put it all in one pot and leave it to cook. No standing over a pan for half an hour. Using British in season Leeks available from our Greengrocers, try this delicious dish for yourself by picking up one of our recipe cards.

Serves 4

Ready in: 40 Minutes

Ingredients

1 tbsp Olive Oil
6 Rashers Smoked Back Bacon,
roughly chopped
2 Becketts Farm Leeks, halved
lengthways and finely sliced
250g Risotto Rice
700ml Hot Chicken or Vegetable
Stock
175g Frozen Peas
3 tbsp Soft Cheese
1 Lemon, zest

Top Top: Why not add wilted spinach with the peas for more of your 5 a day.

Method

1. Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.
2. When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season