One Pot Risotto
One Pot Risotto
Serves: to serve 4
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 mins
ingredients
8 rashers (slices) -
smoked streaky bacon (side bacon)
1 - onion
1 oz - butter
11 oz - risotto rice (short grained rice)
a large splash - white wine (optional)
- salt and pepper
6 oz - cherry tomatoes
3 cups - hot chicken stock (from a cube is fine)
3 oz - grated parmesan cheese
1 - onion
1 oz - butter
11 oz - risotto rice (short grained rice)
a large splash - white wine (optional)
- salt and pepper
6 oz - cherry tomatoes
3 cups - hot chicken stock (from a cube is fine)
3 oz - grated parmesan cheese
directions
- Chop the bacon into small pieces and peel and chop the onion. Fry the bacon pieces in an ovenproof pan or casserole dish over a high heat for 4-5 minutes until golden brown and crisp. Reduce the heat and stir in the onion and butter. Cook for 3-4 minutes until the onion is soft then season with salt and freshly-ground black pepper. Add the rice and mix well until coated. Pour over the wine (optional) and cook for 2 minutes until it has been absorbed by the rice.
- Cut the cherry tomatoes in half and add them to the pan. Stir in the hot stock and give the rice a quick stir. Cover with a tightly fitting lid and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 20-25 minutes until the rice is cooked (allow a few minutes longer if necessary). Stir in most of the Parmesan and serve sprinkled with the remainder.