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    Monday, November 23, 2015

    Bacon and leek risotto with poached egg Recipe

      Bacon and leek risotto with poached egg Recipe

        300g SunRice Arborio Risotto Rice
        100ml white wine
        600ml Campbell's Real Stock Vegetable
        340g jar marinated artichoke hearts, drained
        1/3 cup grated pecorino pepato cheese*, plus extra to garnish
        1 tablespoon chopped fresh sage
        4 eggs
        60g butter
        100g mild pancetta or bacon, thinly sliced
        250g leeks, washed, thinly sliced
        2 garlic cloves, crushed

    Bacon and leek risotto with poached egg Recipe

        Step 1

        Preheat oven to 150°C.
        Step 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.
        Step 3

        Meanwhile, poach the eggs.
        Step 4

        Serve risotto topped with an egg and garnished with pecorino and reserved pancetta.

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    Item Reviewed: Bacon and leek risotto with poached egg Recipe Rating: 5 Reviewed By: Mrs. Chef
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