This recipe courtesy of Easy Living Magazine
Serves : 4 – Prep time : 20 mins – Cook time : 25 mins –
Cals per serving : 901 – Fat : 45.8g
Ingredients: 400g (13oz) Arborio rice; 2 tsp finely grated lemon zest; 1 tblsp roughly chopped basil; 100ml (3 ½ fl oz) double cream; 100ml (3 ½ fl oz) boiling vegetable stock; 140g (4 ½ oz) pancetta, cubed; 250g (8oz) fontina cheese, thinly sliced; 125g (4oz) grated Parmesan; Butter; 1 tblsp chopped flat leaf parsley
- Heat the oven to 180oC (gas mark 4).
- Cook the rice in boiling salted water until just al dente. Drain well. Stir the lemon zest, basil, cream and stock through the rice. Meanwhile, sauté the pancetta in a large frying pan over a medium heat until starting to crisp.
- Spread half the rice in a greased 1.5l (48 fl oz) baking dish. Top with half the pancetta, half the fontina, half the Parmesan and a knob or two of butter. Season with salt and pepper.
- Repeat and make another layer, finishing with the Parmesan. Bake for 20-25 minutes, until golden. Sprinkle with chopped parsley.
Tip: Be careful not to overcook the rice. Give it just 11 minutes, as it cooks for a further 25 minutes in the oven.