One pot pancetta risotto with mushrooms and tomatoes

Ingredients

Instructions

1. Preheat the oven to 180°C/gas 6
2. Heat a small amount of oil in a frying pan and fry the lardons. Cook until they become browned and crisp.
3. Add the garlic and onion and cook until the onions become soft.
4. Add the rice to the pan and cook for
   1 minute until the rice has absorbed the liquid in the pan.
5. Add the water and the stock. Bring to the boil, stirring frequently. Season with pepper, the bacon will provide enough saltiness.
6. Take off the heat and add the mushrooms, herbs and tomatoes. Mix together.
7. Transfer to a casserole dish, cover with foil and place in the oven for
   25-30 minutes until the rice is cooked.
8. Take out of the oven and stir in the Parmesan cheese.

Nosh for graduates