Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, oven baked risotto with bacon and tomatoes. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Oven baked risotto with bacon and tomatoes is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Oven baked risotto with bacon and tomatoes is something which I’ve loved my entire life.
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.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Take 250 g smokey bacon
- Take 1 onion
- Take 1 punnet cherry tomatoes
- Get 300 g risotto
- Get 700 ml chicken stock
- Get Parmesan
- Get 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:
- 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.
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.
So that is going to wrap it up for this special food oven baked risotto with bacon and tomatoes recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
