Oven-Baked Risotto

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

• Cooking Time Prep 5 mins - 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  517

• Protein

  22g

• Carbs

  63g

• Fat

  20g

• Saturates

  10g

• Fibre

  2g

• Sugar

  0g

• Salt

  3.38g

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

Directions

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.

Categories: Courses, Dishes, Quick & Easy