Recipes
Oven Baked Risotto
INGREDIANTS:
- 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.
- Turn the oven to fan 180c/conventional 200c/ gas 6.
- Fry the bacon pieces in an oven proof pan for 5 minutes until golden and crisp.
- Stir in the onion and butter and cook for 4 minutes until soft.
- Tip in the rice and mix well until coated. Pour over the wine (if using) and cook for two minutes until absorbed.
- Add the tomatoes and stock, and then give the rice a quick stir
- Cover with a tightly- fitting lid and bake for just 18 minutes until just cooked
- Stir in most of the Parmesan and served sprinkled with the remainder