SW recipe: bacon and tomato risotto

Ingredients

  • 200g cherry tomatoes, halved
  • 200g lean bacon, all visible fat removed, roughly chopped
  • 1 onion, peeled and finely chopped
  • 6 baby courgettes, sliced
  • 300g dried risotto rice
  • 2 tbsp finely chopped fresh chives or dill
  • Salt and freshly ground black pepper
  • 700ml boiling hot vegetable or chicken stock

Method

  • Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Place the tomatoes, bacon, onion, courgettes, rice and chopped herbs in a medium-sized baking dish. Season well.
  • Pour in the hot stock, stir to mix well and cover with foil. Bake for 1 hour until the rice is just tender.
  • Remove from the oven and serve immediately.

credits: goodtoknow.co.uk

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