Risotto recipe for 4 people, takes only 25 mins; recipe has smoked bacon, onion, butter, risotto rice, white wine, cherry tomato, chicken stock and parmesan.
Oven-baked risotto
Course: Risotto
Servings
4
servings
Prep time
5 mins
Ingredients
- Parmesan: 50g parmesan, grated
- Cherry Tomato: 150g pack cherry tomatoes, halved
- Onion: 1 onion, chopped
- Butter: 25g butter
- Chicken Stock: 700ml hot chicken stock (from a cube is fine)
- Risotto Rice: 300g risotto rice
- White Wine: half a glass of white wine (optional)
- Smoked Bacon: 250g pack smoked bacon, chopped into small pieces
Directions
- Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in anovenproof panor 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.
- 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.
