Bacon and roasted tomato risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- for frying oil
- 1 onionfinely chopped
- 1 clove garliccrushed
- 4 back rashers baconfinely chopped
- 200g risotto rice or carnaroli or arborio
- fresh chicken stockmade up to 1 litre
- 12 cherry tomatoestake the stalks off if you prefer
Nutrition: per serving
- kcal574
- fat15.6g
- saturates2g
- carbs89.2g
- protein24.7g
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.
