Ingredients

250g smoked bacon, chopped into small pieces

1 onion, chopped

25g butter

300g risotto rice

1/2 glass of white wine (optional)

150g cherry tomatoes, halved

700ml chicken stock

50g parmesan, grated

Preparation

  1. Heat the oven to 200°C/180°C for fan oven. Fry the bacon pieces in an oven proof pan/casserole dish for 3-5 (more like 10-15) minutes until golden and crisp. Stir in the onion and butter and cook for 3-4 minutes until soft. Tip in the rice and mix well until coated. Pour over the wine and cook for 2 minutes until absorbed.

  2. Add the cherry tomatoes and the hot stock then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 minutes (more like 40).

  3. Stir through most of the parmesan and serve sprinkled with the remainder.