Oven-Baked Bacon and Tomato Risotto

• 8 ounces smoked bacon, chopped into small pieces
• 1 onion, chopped
• 1 ounce butter
• 10 ounces risotto rice
• 7 tablespoons white wine (optional)
• 5 ounces cherry tomatoes, halved
• 2 34 cups chicken stock, hot
• 2 ounces parmesan cheese, grated

1. Heat oven to 400F
2. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp.
3. Stir in the onion and butter and cook for 3-4 mins until soft.
4. Tip in the rice and mix well until coated.
5. Pour over the wine if using and cook for 2 mins until absorbed.
6. Add the cherry tomatoes and the hot stock, then give the rice a quick stir.
7. Cover with a tightly fitting lid and bake for 18 mins until just cooked.
8. Stir through most of the parmesan and serve sprinkled with the remainder.

bacon, onion, butter, rice, white wine, cherry tomatoes, chicken stock, parmesan cheese

Taken from www.food.com/recipe/oven-baked-bacon-and-tomato-risotto-358107 (may not work)