Cooking time40 Min
You can prepare this store cupboard risotto in the oven while getting engaged with something else. You do not have bother too much about the taste because the result will still be amazingly creamy. The bottom line is that this recipe makes the cooking process highly relaxing and entertaining as well. First of all, you need to heat the oven to 200C/fan 180C/gas 6.
Then you need to place an ovenproof pan or casserole dish on the heater.
Place the bacon pieces on the pan and fry them for 3 to 5 minutes until they turn gold and crisp.
Add onion and stir well.
Again, add butter and cook for three minutes to make the onions soft.
The next step is to add the rice and mix well until coated.
Cover it suing a tight-fitting lid.
Bake for 18 minutes until just cooked.
Most of the parmesan should be added and stir well.
The remaining parmesan needs to be sprinkled before serving your great oven-baked risotto.
- Smoke bacon (chopped into tiny pieces) – 250 gram pack
- Chopped onion - 1 pc
- Risotto rice - 300 grams
- Halved cherry tomatoes – 150 gram pack
- Butter – 25 grams
- White wine - 1/2 glass (optional)
- Grated Parmesan – 50 grams
- Hot chicken stock – 700 ml. (from a cube is fine)