Oven-baked risotto 🍛

in #recipe7 years ago


 

Ingredients

  • 250g pack smoked bacon, chopped into small pieces
  • 1 onion
    , chopped
  • 25g butter
  • 300g risotto rice
  • half a glass of white wine (optional)
  • 150g pack cherry tomatoes, halved
  • 700ml hot chicken stock (from a cube is fine)
  • 50g parmesan
    , grated

 

Method

  1. Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins 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 mins until just cooked. Stir through most of the Parmesan and serve sprinkled with the remainder.


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I was wondering what I was going to do with the Last Few Bacon Slices I Have. Looks Yummy with Parmesan... mmmmm.

I love oven baked rice dishes. The rice just sucks up all of the juices and stays fluffy, unless of course, if you add too much liquid and cook it for too long....stodge city!! Lovely recipe. X