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Oven-baked risottoby Nick Parker |
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Preperation time: 10 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
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250g smoked bacon, chopped into small pieces; 1 onion, finely chopped; 25g butter; 300g risotto rice; half a glass of white wine; 150g cherry tomatoes, halved; 700ml hot chicken stock; 50g grated parmesan. |
| Recipe Method |
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Fry the bacon in an ovenproof pot until crisp. Add the onion and butter and cook for 5 minutes until soft. Stir in the rice making sure the rice is well coated. Add wine and cook for 2 minutes until absorbed. Add the tomatoes and stock, stir then cover with a lid and bake in the oven (200c/fan180c/gas6) for 18 minutes until just cooked. Stir through the majority of the grated parmesan and serve with the remainder sprinkled on top. |