“Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy”
- 140 g pancetta affumicata cubetti
- 1 onion, chopped
- 25 g butter
- 300 g risotto rice
- 150 ml white wine, optional
- 150 g cherry tomatoes, halved
- 700 ml chicken stock, hot
- 50 g parmesan, grated
Heat oven to 200C/fan 180C/gas 6. In a large deep pan, fry the bacon pieces 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.
Transfer the mixture to an ovenproof pan or casserole dish and add the cherry tomatoes and the hot stock (I used a Knorr Cube), 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.
Source : Good Food : September 2005 (Slightly changed in quantities and method)
Servings/Yield : 4 servings
Difficulty : Easy
Preparation Times : Prep: 5 Minutes 10 Minutes Cook: 25 Minutes
Nutritional notes : Per Serving: 517 kcalories, protein 22g, carbohydrate 63g, fat 20 g, saturated fat 10g, fibre 2g, salt 3.38 g (Nutritional notes will differ due to the reduction of the pancetta from 250g to 140g in this version)
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