Thu, May 24 2012
Oven-baked risotto
Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy
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
Nutrition Information
517 kcalories, protein 22g, carbohydrate 63g, fat 20 g, saturated fat 10g, fibre 2g, salt 3.38 g
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- 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.
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