Another recipe this week. I discovered this when trying to find a recipe to use up cherry tomatoes from the garden but I just love sticky rice dishes, and the added bonus on this is that it is so simple, which for us is great with a new baby and having to find time to do extra things like cook and eat! I love risotto but standing in front of the stove lovingly stirring every drop of stock into the rice is not going to happen. This one, well you just bung it in the oven and soon you have a cracking dinner. This is for bacon and tomato, but next week I am hoping to make chicken, pea and mushroom I think. Mmm, now I am hungry. Enjoy!
250g pack smoked bacon , chopped into small pieces
1 onion , chopped
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
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.
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.