Bacon and Tomato Rissoto

Name: Bacon and Tomato Rissoto
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 red onion chopped; 250 grams bacon chopped; 50 grams St. Helens Farm goats butter; 15 ml olive oil; 300 grams Risotto rice; 1 clove garlic; 1 courgette chopped; 200 ml hot stock (chicken or vegetable); 700 ml St. Helen's farm goats milk (hot); 200 grams cherry tomatoes, halved; 50 grams St. Helen's farm goats cheese, grated and freshly chopped herbs to garnish

steve3312 @cook_3870335

Bacon and Tomato Rissoto

steve3312 @cook_3870335

Saved

Ingredients

30 mins

4 servings

1red onion chopped
250 gramsbacon chopped
50 gramsSt. Helens Farm goats butter
15 mlolive oil
300 gramsRisotto rice
1 clovegarlic
1courgette chopped
200 mlhot stock (chicken or vegetable)
700 mlSt. Helen's farm goats milk (hot)
200 gramscherry tomatoes, halved
50 gramsSt. Helen's farm goats cheese, grated and freshly chopped herbs to garnish

Saved

Steps

30 mins

1

In a deep frying pan, fry the onion and bacon in the butter and oil for 5 minutes
2

Add rice, garlic and courgettes, stir until coated. pour in the stock, simmer until absorbed.
3

Gradually add milk, a ladle at a time, and stir until absorbed. Repeat until approximately 2 ladles are Left then add the tomatoes.
4

Continue to add the milk until all is almost absorbed (approximately 20 minutes) the rice should be creamy but with some bite.
5

Serve immediately sprinkled with the cheese and herbs.