Oven-baked risotto

bbc good food cherry tomato cherry tomatoes chicken stock ham onion onions parmesan rice risotto risotto rice smoked bacon

N/A

Source

Ingredients

250g pack smoked bacon, chopped into small pieces

1 onion, chopped

25g butter

300g risotto rice

half a glass of white wine (optional)

150g pack cherry tomatoes, halved

700ml hot chicken stock (from a cube is fine)

50g parmesan, grated

Method

Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or 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.