Cook this basic pantry risotto in the oven while you do something else; the outcome is still beautifully creamy.
Time for preparation and cooking
- Preparation time: 5-10 minutes
- Cook time: 25 minutes
Contents
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Ingredients
- 250g smoked bacon, chopped
- 1 sliced onion 25 g butter
- 300g risotto rice (optional)
- 150g pack halved cherry tomatoes
- 700ml hot chicken stock (from a cube is fine)
- 50g grated Parmesan
Method
STEP 1
Preheat the oven to 200°C/fan 180°C/gas mark 6. 6. In an ovenproof skillet or casserole dish, fry the bacon slices for 3-5 minutes, or until brown and crisp. Cook for 3-4 minutes, or until the onion is tender. Mix in the rice until it is evenly covered. Cook for 2 minutes, or until the wine is absorbed.
STEP 2
Stir in the cherry tomatoes and heated stock, then return to the rice. Bake for 18 minutes, or until the chicken is just done. Stir in the majority of the parmesan and serve topped with the rest.
