Baked risotto with bacon and peas from The Instant Cook by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kandikan on November 15, 2017

    Cooking time is key for risotto and this recipe isn’t ‘set and forget’ like many baked dishes: you have to judge when to add the frozen peas, when to add the Parmesan, and then when to stop cooking. I found a clear casserole lid was more useful than foil for checking this. Also if it looks like I’m running out of cooking time I skip the frozen peas stage, and simply thaw / warm them and add them with the cheese towards the end.

  • SusanN on January 18, 2014

    I have only tried the chicken & spinach version and love it! There are 3 variations to this recipe: Pumpkin & fetta Asparagus & lemon Chicken & spinach

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