Recipe

Bacon Risotto

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Bacon Risotto

The easiest peasiest foolproof oven-baked risotto made with our butcher's amazing home-smoked back bacon. Cherry tomatoes and parmesan cheese finish this delicious dish which remains a firm favorite in the test kitchen.




Ingredients to serve 2

  • 250g x Homestyle bacon
  • 1/2 x onion – peel and chop finely
  • 2 tbsp x butter (from your pantry)
  • 150g x risotto
  • 2 tsp x chicken stock granules
  • 300ml x boiling water for stock granules
  • 75ml x white wine
  • 100g x cherry tomatoes - halve
  • 25g x parmesan cheese – grate finely
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 500g x Homestyle bacon
  • 1 x onion – peel and chop finely
  • 4 tbsp x butter (from your pantry)
  • 300g x risotto
  • 4 tsp x chicken stock granules
  • 600ml x boiling water for stock granules
  • 150ml x white wine
  • 200g x cherry tomatoes - halve
  • 50g x parmesan cheese – grate finely
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Heat oven to 200⁰C.

Step 2

Dissolve the stock granules in the boiling water.

Step 3

Melt the butter in a pan on medium to high heat. Add the onion and sauté for 3-4 mins until the onion is soft. Add the bacon and cook until nicely browned – about 5 minutes. Tip in the risotto and mix well. Now add the wine and cook for about 2 minutes until absorbed.

Step 4

Add the cherry tomatoes, the hot stock, and the parmesan cheese (reserving a little for the garnish) and stir.

Step 5

Pour the mixture into a large casserole dish and cover with a lid. Cook in the oven for 25 minutes. Check that the risotto is cooked and then remove and let it stand for 5 minutes before serving.

Step 6

Serve in a bowl. Scatter with a little parmesan cheese.