Oven baked risotto with bacon and tomatoes
Oven baked risotto with bacon and tomatoes

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, oven baked risotto with bacon and tomatoes. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Oven Baked Risotto with Bacon and Cheese. Make this easy Oven Baked Risotto recipe with store cupboard ingredients. Add in the stock, the tomatoes and the handful of thyme, along with some ground black pepper.

Oven baked risotto with bacon and tomatoes is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Oven baked risotto with bacon and tomatoes is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have oven baked risotto with bacon and tomatoes using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Oven baked risotto with bacon and tomatoes:
  1. Prepare 250 g smokey bacon
  2. Make ready 1 onion
  3. Get 1 punnet cherry tomatoes
  4. Take 300 g risotto
  5. Get 700 ml chicken stock
  6. Prepare Parmesan
  7. Take 1 glass white wine (optional)

So tasty and very kid-friendly too! Remove from the oven and serve immediately. Top tip for making Slimming World's bacon and tomato risotto. Serve with broccoli on the side for an extra healthy.

Steps to make Oven baked risotto with bacon and tomatoes:
  1. Preheat the oven to 200c. Fry the bacon until crispy, I prefer to fry on a low heat to make the bacon extra crispy. Then use the oils from the bacon to sauté the onions
  2. Mix the bacon and onions with the risotto rice. Add in the wine and back for 2 minutes
  3. Chop the tomatoes, season and back in the oven for 15/20 minutes until dried.
  4. Add the stock mixture. Top with a lid and bake for 20 minutes or until the liquid has been absorbed. Once the liquid has been absorbed remove from the oven and add half the Parmesan. Serve with the dried cherry tomatoes and a sprinkling of Parmesan.

Most risotto recipes require standing at the stove and stirring the pot continuously; this simpler version lets the oven do all the work. Using an oven-safe, straight-sided saucepan or Dutch oven with a lid, cook bacon over medium-high heat. When cooked through, remove bacon and set aside, reserving. Our oven-baked risotto is just as creamy and tender as the stove-top variety, and we love it even more for the time and effort it saves us! Stir in chicken, peas, pancetta (or bacon) and parmesan cheese, and mix.

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