Oven-Baked Risotto
- 250g smoked bacon, chopped into small pieces
- 1 onion, chopped
- 25g butter
- 300g risotto rice
- 1/2 glass of white wine (optional)
- 150g cherry tomatoes, halved
- 700ml chicken stock
- 50g parmesan, grated
- 1. Heat the oven to 200u0b0C/180u0b0C for fan oven. Fry the bacon pieces in an oven proof pan/casserole dish for 3-5 (more like 10-15) minutes until golden and crisp. Stir in the onion and butter and cook for 3-4 minutes until soft. Tip in the rice and mix well until coated. Pour over the wine and cook for 2 minutes until absorbed.
- 2. Add the cherry tomatoes and the hot stock then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 minutes (more like 40).
- 3. Stir through most of the parmesan and serve sprinkled with the remainder.
bacon, onion, butter, risotto rice, glass of white wine, cherry tomatoes, parmesan
Taken from www.epicurious.com/recipes/member/views/oven-baked-risotto-50138831 (may not work)