Rice, vegetables & bacon

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Ingredients

  • glug olive oil
  • 1 large onion
  • 3 cloves crushed garlic
  • 4-5 rashes bacon
  • 1 cup arborio rice
  • 1-2 carrot
  • 1 sweet potato (or pumpkin)
  • 1-2 zucchinis
  • 2 cups stock (warmed)
  • 1 cup frozen peas
  • 1 tin corn kernels, drained
  • 1/2 cup grated parmigana cheese

A favorite in our house - it is essentially a basic oven baked risotto, but our son calls it "rice, vegetables & bacon" and asks for it often. It's a flexible recipe that allows you to use whatever you have on hand. An easy recipe to prep, then pop in the oven until done.

Method

Turn on oven to 180°C. Peel and dice the onion, garlic and bacon (or whiz it up in the food processor). Heat oil in cast iron oven proof pot, then add the onion, garlic and bacon until the onions have become translucent - stirring occasionally.

Peel and dice the carrot, sweet potato, zucchini (or use the course grater in the food processor) Add the rice to the pot and stir to ensure all grains are coated with oil.

Add the diced veggies to the pot, again stir to coat. Then add the stock - enough to cover the ingredients, stir it a bit. Allow the stock to come to the boil. Stir again, then put the lid on and pop it in the oven for about 25 mins.

Check at 25 mins, add the peas and corn, stir and put back in oven for another 5-10 mins.

Stir through the cheese and serve.

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