Bacon and leek risotto with poached egg

Theres no need to stir this creamy risotto constantly, just pop it in the oven!

Recipe «Bacon and leek risotto with poached egg» presented in category Recipes / Eggs, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 60g butter, 100g Primo Gourmet Selection Pancetta or bacon, thinly sliced, 250g leeks, washed, thinly sliced, 2 garlic cloves, crushed, 300g arborio rice , 100ml white wine, 600ml Massel vegetable liquid stock, 340g jar marinated artichoke hearts, drained , 1/3 cup grated pecorino pepato cheese*, plus extra to garnish, 1 tbsp chopped fresh sage, 4 eggs.

Ingredients:

• 60g butter 
• 100g Primo Gourmet Selection Pancetta or bacon, thinly sliced 
• 250g leeks, washed, thinly sliced 
• 2 garlic cloves, crushed 
• 300g arborio rice 
• 100ml white wine 
• 600ml Massel vegetable liquid stock 
• 340g jar marinated artichoke hearts, drained 
• 1/3 cup grated pecorino pepato cheese*, plus extra to garnish 
• 1 tbsp chopped fresh sage 
• 4 eggs 

Instructions

1. Preheat oven to 150°C.
2. Melt butter in a large frying pan over medium heat, add the pancetta and cook for 2 minutes until it begins to crisp. Transfer 2 tablespoons of the pancetta to a plate and set aside. Add the leeks to the pan, reduce heat and sweat for 3-4 minutes. Add the garlic and cook for a further minute. Add the rice and stir to coat. Pour in the wine and allow to simmer for a few minutes, then add the stock and stir to combine. Transfer to a greased, heated ovenproof dish and bake in oven for 20 minutes. Remove from oven and stir in artichokes, pecorino and sage. Return to oven for 15 minutes.
3. Meanwhile, poach the eggs.
4. Serve risotto topped with an egg and garnished with pecorino and reserved pancetta.