Oven baked risotto with bacon and tomatoes. While the risotto is baking in the oven, we also bake some fresh, ripe tomatoes o n a lined baking tray. When cooked, serve the tomatoes on top of the risotto and then when you take a spoonful of the risotto and tomato, the tomatoes will burst open with warm, sweetness and add that 'little something extra' to the risotto! Tip in the rice and mix well until coated.
Serve before ALL of the liquid has been absorbed. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. In an oven-safe pot or Dutch oven set over medium heat, saute the sausage, onion, oregano and chile flakes. You can have Oven baked risotto with bacon and tomatoes using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Oven baked risotto with bacon and tomatoes
- It's 250 g of smokey bacon.
- Prepare 1 of onion.
- It's 1 punnet of cherry tomatoes.
- It's 300 g of risotto.
- Prepare 700 ml of chicken stock.
- Prepare of Parmesan.
- It's 1 glass of white wine (optional).
Season with a pinch of salt and a few turns of ground pepper. 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. Great recipe for Oven baked risotto with bacon and tomatoes.
Oven baked risotto with bacon and tomatoes instructions
- 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..
Don't want to stand over the hob and slowly cook your risotto. This quick and easy bake in the oven risotto is a winner. #CookingWithYui Meanwhile, put the tomatoes on a baking tray. Remove the stalks from most of the tomatoes and stir into the risotto with the cheese and parsley. Place the tomatoes, bacon, onion, courgettes, rice and chopped herbs in a medium-sized baking dish. Pour in the hot stock, stir to mix well and cover with foil.