Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, oven baked risotto with bacon and tomatoes. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Oven baked risotto with bacon and tomatoes is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Oven baked risotto with bacon and tomatoes is something that I have loved my whole life.
Add in the onion, garlic and chopped bacon/ham and cook on medium heat, until the onion is soft and the bacon has started to brown. Tip in the rice and mix well until coated. Heat a little oil in a wide pan and fry the onion gently for a few minutes until soft, add the garlic and half of the bacon and fry everything together.
To begin with this particular recipe, we must first prepare a few components. You can cook oven baked risotto with bacon and tomatoes using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Oven baked risotto with bacon and tomatoes:
- Take 250 g smokey bacon
- Take 1 onion
- Prepare 1 punnet cherry tomatoes
- Make ready 300 g risotto
- Take 700 ml chicken stock
- Take Parmesan
- Take 1 glass white wine (optional)
You want it to be a little bit saucy. In an oven-safe pot or Dutch oven set over medium heat, saute the sausage, onion, oregano and chile flakes. Season with a pinch of salt and a few turns of ground pepper. Meanwhile, roughly chop the herbs, place with the olive oil in a food processor and blitz until smooth.
Instructions to make Oven baked risotto with bacon and tomatoes:
- 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
- Mix the bacon and onions with the risotto rice. Add in the wine and back for 2 minutes
- Chop the tomatoes, season and back in the oven for 15/20 minutes until dried.
- 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.
Roasted Tomato and Basil Oven Risotto: No need to spend all that time stirring - let the oven do the work for you! If you can't find the mozzarella pearls, chop up some regular mozzarella. Place the tomatoes, bacon, onion, courgettes, rice and chopped herbs in a medium-sized baking dish. Pour in the hot stock, stir to mix well and cover with foil. The combination of the chicken and bacon go so well together and the peas give it a nice touch of green to finish it off.
So that’s going to wrap it up for this special food oven baked risotto with bacon and tomatoes recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
