Really Easy Risotto

This is far and away the quickest and easiest risotto I’ve made. The recipe I adapted it from uses smoked bacon, but you could substitute this for unsmoked bacon if you prefer a more subtle flavour. Most risotto recipes recommend using one particular type of risotto rice or another, but I just use whichever one I can find in the supermarket. I recommend chopping the bacon with kitchen scissors rather than a knife for speed and safety.

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Top Tip: A flameproof casserole which can be used on the hob and in the oven is particularly useful for this recipe and many others, and saves you from having to transfer hot food between dishes.

Really Easy Risotto

Recipe by HelenCourse: MainCuisine: Italian

Servings

7

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Tasty and filling risotto for when you want something quick and easy. Comfort food at its best.

Ingredients (allergens in bold)

• 500 g smoked streaky bacon, chopped into small pieces

• 50 g salted butter

• 2 onions, chopped

• 600 g risotto rice

• 150 ml white wine

• 1400 ml chicken stock

• 300 g cherry or baby plum tomatoes

• 100 g Parmesan, grated finely

Directions

• Heat oven to 200℃/Fan 180℃/400ºF/Gas Mark 6.
  
  
• Meanwhile, fry the chopped bacon in a flameproof casserole over a high heat until the fat has gone crispy.
• Reduce the heat to medium, and add the butter. When melted, add the onions. Cook, stirring, until the onions are soft.
• Stir the rice into the onions, and add the wine. Cook over a low heat for 2 minutes.
• Add the stock. Stir the tomatoes in gently.
• Put the lid on the casserole. Cook in the oven for 20 minutes.
  
  
• Stir in ¾ of the Parmesan very gently to avoid mashing the tomatoes up. Serve with the rest of the Parmesan sprinkled on top.

Notes

• Adapted from a recipe in ‘GoodFood One-pot dishes‘ – published by BBC Books
• All links to specific products are items that I use at home and recommend.

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