Oven-Baked Risotto

1. 1

   1. Heat the oven to 200u00b0C/180u00b0C for fan oven. Fry the bacon pieces in an oven proof pan/casserole dish for 3-5 (more like 10-15) minutes until golden and crisp. Stir in the onion and butter and cook for 3-4 minutes until soft. Tip in the rice and mix well until coated. Pour over the wine and cook for 2 minutes until absorbed.

2. 2

   2. Add the cherry tomatoes and the hot stock then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 minutes (more like 40).

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.