Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, oven baked risotto with bacon and tomatoes. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Oven baked risotto with bacon and tomatoes is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Oven baked risotto with bacon and tomatoes is something which I’ve loved my whole life.
Oven Baked Risotto with Bacon and Cheese. Make this easy Oven Baked Risotto recipe with store cupboard ingredients. Add in the stock, the tomatoes and the handful of thyme, along with some ground black pepper.
To get started with this particular recipe, we have to first 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:
- Get smokey bacon
- Make ready onion
- Take cherry tomatoes
- Make ready risotto
- Get chicken stock
- Get Parmesan
- Get white wine (optional)
So tasty and very kid-friendly too! Remove from the oven and serve immediately. Top tip for making Slimming World's bacon and tomato risotto. Serve with broccoli on the side for an extra healthy.
Steps to make Oven baked risotto with bacon and tomatoes:
- 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
- Mix the bacon and onions with the risotto rice. Add in the wine and back for 2 minutes
- Chop the tomatoes, season and back in the oven for 15/20 minutes until dried.
- 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.
Meanwhile, heat another pan with a little oil and cook the remaining bacon with the tomatoes over a high heat until browned. Most risotto recipes require standing at the stove and stirring the pot continuously; this simpler version lets the oven do all the work. 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. Our oven-baked risotto is just as creamy and tender as the stove-top variety, and we love it even more for the time and effort it saves us!
So that is going to wrap it up with this exceptional food oven baked risotto with bacon and tomatoes recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
