Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, oven baked risotto with bacon and tomatoes. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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.

Oven baked risotto with bacon and tomatoes is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Oven baked risotto with bacon and tomatoes is something which I’ve loved my whole life.

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

The ingredients needed to make Oven baked risotto with bacon and tomatoes:

1. Get 250 g smokey bacon
2. Prepare 1 onion
3. Get 1 punnet cherry tomatoes
4. Make ready 300 g risotto
5. Take 700 ml chicken stock
6. Prepare Parmesan
7. Take 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. 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. 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.

Steps 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.

Remove from the oven and keep warm. 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 sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!