Name: Oven-baked risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
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

Oven-baked risotto

Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy

35 min total 10 min prep 25 min cook 4 539 cal

Ingredients

4 serv.

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

Instructions

Tap a step to mark it done

1 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.
2 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.