Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Easy recipes
Convenience recipes: four or less

Real Living recipe for roasted tomatoes, bacon and basil baked risotto.

INGREDIENTS

2½ tbsp olive oil
1 brown onion, chopped
3 to 4 bacon rashers, rind removed & sliced
3 garlic cloves, minced
2¼ cups arborio rice
1 cup dry white wine
1½ cups tomato passata
4 cups boiling water
2 x 28g chicken stock concentrate
275g cherry tomatoes on the vine
Sea salt & black pepper
50g cold butter, chopped
Bunch of basil leaves, torn
1 cup finely grated parmesan

Equipment
Sharp knife
Kettle
Large ovenproof saucepan or heavy-based metal baking dish with tight-fitting lid (or use aluminium foil)
Wooden spoon
Non-stick baking tray
Fine grater
Fork

METHOD

Preheat oven to 200°C (180°C fan) and boil water in kettle.

Heat 1½ tbsp oil in saucepan or baking dish over high heat. Cook onion and bacon for 4 mins. Add garlic and cook for 1 min.

Cook risotto 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 fitted. Place on lower rack of oven for 25 mins.

Roast tomatoes Meanwhile, place tomatoes on baking tray. Drizzle with remaining oil. Season to taste. Bake on top shelf of oven.

Remove risotto and tomatoes from oven. Use fork to stir butter, most of basil and parmesan through risotto. Season to taste.

Serve Spoon risotto into serving bowls. Top with tomatoes, remaining basil and parmesan and tuck in!