Oven-baked risotto

• smoked bacon↗250g pack g

  chopped into small pieces

• onion↗1

  chopped

• butter↗25g g
• risotto rice↗300g g
• white wine↗half a glass of

  (optional)

• cherry tomatoes↗150g pack g

  halved

• hot chicken stock↗700ml ml

  (from a cube is fine)

• parmesan↗50g g

  grated

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

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 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.