Bacon and roasted tomato risotto

Bacon and roasted tomato risotto

  • serves 2
  • A little effort

This comforting risotto is ready in just 30 minutes and can be made using ingredients you may already have in your fridge and store cupboard - perfect to whip up after work.

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Ingredients

  • oil for frying
  • onion 1, finely chopped
  • garlic 1 clove, crushed
  • bacon 4 back rashers, finely chopped
  • risotto rice or carnaroli or arborio 200g
  • chicken stock fresh, made up to 1 litre
  • cherry tomatoes 12, take the stalks off if you prefer

Method

  • Step 1

    Heat a little oil in a wide pan and fry the onion gently for a few minutes until soft, add the garlic and half of the bacon and fry everything together. Add the rice and stir well and then add the stock a couple of ladles at a time, stirring each lot in until it is completely absorbed and the risotto is creamy but still retains a little bite (you might not need to use all of the stock).

  • Step 2

    Meanwhile, heat another pan with a little oil and cook the remaining bacon with the tomatoes over a high heat until browned. Spoon over the risotto to serve.

Nutritional Information

  • Kcals 574
  • Fat 15.6g
  • Saturates 2g
  • Carbs 89.2g
  • Protein 24.7g
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