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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
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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).
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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
