Oven baked risotto with bacon and tomatoes

Name: Oven baked risotto with bacon and tomatoes
Cuisine: British
Ingredients: 250 g smokey bacon; 1 onion; 1 punnet cherry tomatoes; 300 g risotto; 700 ml chicken stock; Parmesan; 1 glass white wine (optional)

Robin Bell @cook_14623594

Don’t want to stand over the hob and slowly cook your risotto. This quick and easy bake in the oven risotto is a winner.

#CookingWithYui

Don’t want to stand over the hob and slowly cook your risotto. This quick and easy bake in the oven risotto is a winner.

#CookingWithYui

Robin Bell @cook_14623594

Don’t want to stand over the hob and slowly cook your risotto. This quick and easy bake in the oven risotto is a winner.

#CookingWithYui

Don’t want to stand over the hob and slowly cook your risotto. This quick and easy bake in the oven risotto is a winner.

Saved

Ingredients

250 gsmokey bacon
1onion
1 punnetcherry tomatoes
300 grisotto
700 mlchicken stock
Parmesan
1 glasswhite wine (optional)

Saved

Steps

1

Preheat the oven to 200c. Fry the bacon until crispy, I prefer to fry on a low heat to make the bacon extra crispy. Then use the oils from the bacon to sauté the onions
2

Mix the bacon and onions with the risotto rice. Add in the wine and back for 2 minutes
3

Chop the tomatoes, season and back in the oven for 15/20 minutes until dried.
4

Add the stock mixture. Top with a lid and bake for 20 minutes or until the liquid has been absorbed. Once the liquid has been absorbed remove from the oven and add half the Parmesan. Serve with the dried cherry tomatoes and a sprinkling of Parmesan.