Oven-Baked Bacon and Tomato Risotto

1. 1

   Heat oven to 400F

2. 2

   Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp.

3. 3

   Stir in the onion and butter and cook for 3-4 mins until soft.

4. 4

   Tip in the rice and mix well until coated.

5. 5

   Pour over the wine if using and cook for 2 mins until absorbed.

6. 6

   Add the cherry tomatoes and the hot stock, then give the rice a quick stir.

7. 7

   Cover with a tightly fitting lid and bake for 18 mins until just cooked.

8. 8

   Stir through most of the parmesan and serve sprinkled with the remainder.

* Per serving · 4 servings · Values may vary.

No additional tips available.