TODAY’S RECIPE: Oven-baked risotto

NO NEED to stir for ages! Serves: 4.

Ingredients

250g pack smoked bacon, chopped 1 onion, chopped 25g butter 300g risotto rice Half glass white wine 150g pack cherry tomatoes, halved 700ml chicken stock 50g parmesan, grated

Method

1 Heat oven to 200c/fan 180c/gas 6. Fry bacon in ovenproof pan for three to five minutes until golden and crisp. Stir in onion and butter and cook until soft. Tip in rice and mix until coated. Pour over wine if using and cook for two minutes until absorbed.

2 Add tomatoes and hot stock, give rice a stir. Cover with tightly fitting lid and bake for 18 minutes until just cooked. Stir through most of parmesan and serve sprinkled with remainder.