Millwall Community Trust - How To Make Oven Baked Risotto

Oven-baked risotto

·        Serves 4

Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy

Ingredients

·        250g pack smoked bacon, chopped into small pieces

·        1 onion, chopped

·        25g butter

·        300g risotto rice

·        half a glass of white wine (optional)

·        150g pack cherry tomatoes, halved

·        700ml hot chicken stock (from a cube is fine)

·        50g parmesan, grated

Method

·        STEP 1

Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

·        STEP 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 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.