Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy
Ingredients:
- 1 onion , chopped
- 50.0g parmesan , grated
- 250 g pack smoked bacon , chopped into small pieces
- 25.0g butter
- half a glass of white wine (optional)
- 300.0g risotto rice
- 700.0ml hot chicken stock (from a cube is fine)
- 150 g pack cherry tomatoes , halved
Instructions:
- 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.
Oven-Baked Risotto • Yield: 4 servings
Ingredients:
- 1 onion , chopped
- 50.0g parmesan , grated
- 250 g pack smoked bacon , chopped into small pieces
- 25.0g butter
- half a glass of white wine (optional)
- 300.0g risotto rice
- 700.0ml hot chicken stock (from a cube is fine)
- 150 g pack cherry tomatoes , halved
Oven-Baked Risotto Nutrition Facts:
• Diet: Balanced
• Calories: 146.34
• Fat: 143.10
• Carbs: 96.16
• Protein: 90.14
• Cholesterol: 91.35
• Calcium: 71.31
• Sodium: 140.94* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
