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Roasted tomatoes, bacon and basil baked risotto

roasted tomatoes bacon and basil baked risottoReal Living
4
12M
35M
47M

Ingredients

Method

1.Preheat oven to 200°C (180°C fan) and boil water in kettle.
2.Heat 1 1/2 tbsp oil in saucepan or baking dish over high heat. Cook onion and bacon for 4 mins. Add garlic and cook for 1 min.
3.Add rice and stir to coat in oil. Add wine and cook for 1 to 2 mins until evaporated. Stir through passata, boiling water and stock concentrate. Remove from heat and cover with lid or with aluminium foil, tightly fitter. Place on lower rack of oven for 25 mins.
4.Meanwhile, place tomatoes on baking tray. Drizzle with remaining oil. Season to taste. Bake on top shelf of oven.
5.Remove risotto and tomatoes from oven. Use fork to stir butter, most of basil and parmesan through risotto. Season to taste.
6.Spoon risotto serving bowls. Top with tomatoes, remaining basil and parmesan.

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