Bacon & Tomato Risotto

I can’t make a decent Risotto on the stove… keep trying, but it turns out gummy and rubbery instead of creamy and delicious. Needless to say I was a little reluctant to try this version, but since it’s baked in the oven instead of being cooked on the stove top, I figured I’d give it a try. And guess what… it came out perfect and now makes a regular appearance on our dinner table.

Bacon & Tomato Risotto

Ingredients:
8 oz smoked bacon, chopped into little pieces
1 onion, chopped
1 oz butter
10 oz risotto rice
6 oz cherry tomatoes, halved
3 cups hot chicken stock
2 oz parmesan, grated
Half a glass of white wine (optional)

Preheat the oven to 400°F.

In a casserole dish fry the bacon bits until they are crisp. Add the butter and the onion and cook both until soft, about 3 to 4 minutes. Add the risotto rice and toss until the rice is well coated. If you are using white wine, add white wine and cook until absorbed, about 2 minutes.

Pour stock over the rice mixture and add the halved cherry tomatoes. Stir, then cover with a tight fitting lid and bake for about 18 minutes. Check once and add extra stock if necessary. Add most of the parmesan cheese and stir through. Leftover parmesan can be used for extra sprinkling.

Enjoy this delicious and easy risotto with a nice crusty bread and salad or even just with a glass of wine!