Oven-baked risotto 🍛

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

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.
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.