Oven Baked Risotto


  • 250g packed smoked bacon, chopped into small pieces
  • 1 onion chopped
  •  25g of butter
  •  300g risotto rice
  •  Half a glass of white wine (optional)
  •  150g pack cherry tomatoes, halved
  • 700ml chicken stock
  • 50g grated parmesan cheese.
  1. Turn the oven to fan 180c/conventional 200c/ gas 6.
  2.  Fry the bacon pieces in an oven proof pan for 5 minutes until golden and crisp.
  3.  Stir in the onion and butter and cook for 4 minutes until soft.
  4. Tip in the rice and mix well until coated. Pour over the wine (if using) and cook for two minutes until absorbed.
  5. Add the tomatoes and stock, and then give the rice a quick stir
  6.  Cover with a tightly- fitting lid and bake for just 18 minutes until just cooked
  7. Stir in most of the Parmesan and served sprinkled with the remainder