Oven-baked risotto

Ingredients

Instructions

1. Heat oven to 200°C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish with a lid for
   3-5 minutes until golden and crisp. Stir in the onion and butter and cook for
   3-4 minutes until soft. Tip in the rice and mix well until coated. Pour over the white wine, if using, and cook for
   2 minutes more until absorbed.
2. Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for
   18 minutes until just cooked.
3. Stir through most of the Parmesan and serve sprinkled with the remainder.

Nutrition

BBC Good Food: One-pot Dishes