Oven baked risotto with bacon and tomatoes
Oven baked risotto with bacon and tomatoes

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, oven baked risotto with bacon and tomatoes. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Oven baked risotto with bacon and tomatoes is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Oven baked risotto with bacon and tomatoes is something that I have loved my whole life. They are nice and they look wonderful.

If the liquid has all been absorbed, add a little more stock. Serve before ALL of the liquid has been absorbed. You want it to be a little bit saucy.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook oven baked risotto with bacon and tomatoes using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Oven baked risotto with bacon and tomatoes:
  1. Take 250 g smokey bacon
  2. Take 1 onion
  3. Make ready 1 punnet cherry tomatoes
  4. Take 300 g risotto
  5. Take 700 ml chicken stock
  6. Take Parmesan
  7. Make ready 1 glass white wine (optional)

Roasted Tomato and Basil Oven Risotto: No need to spend all that time stirring - let the oven do the work for you! If you can't find the mozzarella pearls, chop up some regular mozzarella. Remove from the oven and keep warm. Heat a little oil in a wide pan and fry the onion gently for a few minutes until soft, add the garlic and half of the bacon and fry everything together.

Instructions to make Oven baked risotto with bacon and tomatoes:
  1. Preheat the oven to 200c. Fry the bacon until crispy, I prefer to fry on a low heat to make the bacon extra crispy. Then use the oils from the bacon to sauté the onions
  2. Mix the bacon and onions with the risotto rice. Add in the wine and back for 2 minutes
  3. Chop the tomatoes, season and back in the oven for 15/20 minutes until dried.
  4. Add the stock mixture. Top with a lid and bake for 20 minutes or until the liquid has been absorbed. Once the liquid has been absorbed remove from the oven and add half the Parmesan. Serve with the dried cherry tomatoes and a sprinkling of Parmesan.

Add the rice and stir well and then add the stock a couple of ladles at a time, stirring each lot in until it is completely absorbed and the risotto is creamy but still retains a little bite. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. In an oven-safe pot or Dutch oven set over medium heat, saute the sausage, onion, oregano and chile flakes. Season with a pinch of salt and a few turns of ground pepper. You can either leave them whole or else gently mash them to break them down.

So that’s going to wrap this up with this exceptional food oven baked risotto with bacon and tomatoes recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!