Oven baked risotto with bacon and tomatoes
Oven baked risotto with bacon and tomatoes

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, oven baked risotto with bacon and tomatoes. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Oven baked risotto with bacon and tomatoes is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Oven baked risotto with bacon and tomatoes is something that I’ve loved my entire life. They’re fine and they look wonderful.

Add in the onion, garlic and chopped bacon/ham and cook on medium heat, until the onion is soft and the bacon has started to brown. Tip in the rice and mix well until coated. Mix the bacon and onions with the risotto rice. Meanwhile, heat another pan with a little oil and cook the remaining bacon with the tomatoes over a high heat until browned.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook oven baked risotto with bacon and tomatoes using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Oven baked risotto with bacon and tomatoes:
  1. Take 250 g smokey bacon
  2. Get 1 onion
  3. Get 1 punnet cherry tomatoes
  4. Take 300 g risotto
  5. Take 700 ml chicken stock
  6. Get Parmesan
  7. Prepare 1 glass white wine (optional)

Heat the olive oil in a heavy, oven proof/hob proof saucepan (which has a lid). Fry off the onion, garlic and chopped bacon until the onion is soft and the bacon has started to brown. Add in the rice and stir everything together until the rice is well coated. Place the tomatoes, bacon, onion, courgettes, rice and chopped herbs in a medium-sized baking dish.

Instructions to make Oven baked risotto with bacon and tomatoes:
  1. Preheat the oven to 200c. Fry the bacon until crispy, I prefer to fry on a low heat to make the bacon extra crispy. Then use the oils from the bacon to sauté the onions
  2. Mix the bacon and onions with the risotto rice. Add in the wine and back for 2 minutes
  3. Chop the tomatoes, season and back in the oven for 15/20 minutes until dried.
  4. Add the stock mixture. Top with a lid and bake for 20 minutes or until the liquid has been absorbed. Once the liquid has been absorbed remove from the oven and add half the Parmesan. Serve with the dried cherry tomatoes and a sprinkling of Parmesan.

Add in the rice and stir everything together until the rice is well coated. Place the tomatoes, bacon, onion, courgettes, rice and chopped herbs in a medium-sized baking dish. Using an oven-safe, straight-sided saucepan or Dutch oven with a lid, cook bacon over medium-high heat. When cooked through, remove bacon and set aside, reserving fat in pan. Add onions,garlic and diced tomatoes to skillet.

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