Really Easy Risotto

A good risotto is a joy to behold, but I feel that this simple dish often gets overlooked for its more glamorous Italian friends. Usually found below the pizza and pasta sections on restaurant menus, it almost seems like an afterthought. But, don’t underestimate this humble meal. Done well, it offers a subtle combination of delicious flavours that makes it worthy of being right at the top of the menu. Having said that, done badly, you end up with a bowl of slop and soggy rice. Now, most recipes will have you adding the stock a ladleful at a time, stirring, stirring, stirring until kingdom come. I find that chucking the stock in all at once and stirring it occasionally works just as well. This might offend the risotto purists, but if the end result is the same, I know which method gets my vote.

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Can a Risotto Really be Quick and Easy?

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.

Top Tip: Chopping up bacon with kitchen scissors is easier and safer than using a knife.

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Really Easy Risotto

Recipe by HelenCourse: MainCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

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.