Oven-baked risotto

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

250g pack smoked bacon chopped into small pieces

1 onion chopped

25g butter

300g risotto rice

half a glass of white wine (optional)

150g pack cherry tomatoes halved

700ml hot chicken stock (from a cube is fine)

50g parmesan grated

Directions

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.

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.

Nutrition

• Calories: 539
• Total Fat: 20 g
• Saturated Fat: 10 g
• Sodium: 2.79 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 24 g