One Pot Risotto

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 45 mins

Ingredients

8 rashers (slices) - smoked streaky bacon (side bacon)

1 - onion

1 oz - butter

11 oz - risotto rice (short grained rice)

a large splash - white wine (optional)

  - salt and pepper

6 oz - cherry tomatoes

3 cups - hot chicken stock (from a cube is fine)

3 oz - grated parmesan cheese

Directions

1. Chop the bacon into small pieces and peel and chop the onion. Fry the bacon pieces in an ovenproof pan or casserole dish over a high heat for 4-5 minutes until golden brown and crisp. Reduce the heat and stir in the onion and butter. Cook for 3-4 minutes until the onion is soft then season with salt and freshly-ground black pepper. Add the rice and mix well until coated. Pour over the wine (optional) and cook for 2 minutes until it has been absorbed by the rice.
2. Cut the cherry tomatoes in half and add them to the pan. Stir in the hot stock and give the rice a quick stir. Cover with a tightly fitting lid and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 20-25 minutes until the rice is cooked (allow a few minutes longer if necessary). Stir in most of the Parmesan and serve sprinkled with the remainder.