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Oven baked risotto with bacon and tomatoes
Oven baked risotto with bacon and tomatoes

Before you jump to Oven baked risotto with bacon and tomatoes recipe, you may want to read this short interesting healthy tips about The Meals You Select To Eat Will Certainly Effect Your Health.

The one thing that some of you may already recognize is that by ingesting the right foods can have a substantial effect on your health. Its also wise to understand that there are foods that you will want to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. These types of foods are filled with bad fat and also have little or no nutritional value. This is why we are going to be going over the food items that you should be eating that will have a good effect on your health.

Everyone likes to have dessert just after their meals and if you are one of those folks you may want to consider some citrus fruit. In addition to vitamin C, you will discover that there are many other health benefits that you will find in these fruits. You may also want to mix a couple of things like orange sections, shredded coconut mixed with a teaspoon of honey.

If you decide that your overall health is important to you, you ought to take these recommendations to heart. Also if you remove all the unhealthy food that you really should not be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to oven baked risotto with bacon and tomatoes recipe. You can cook oven baked risotto with bacon and tomatoes using 7 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Oven baked risotto with bacon and tomatoes:
  1. You need 250 g smokey bacon
  2. Take 1 onion
  3. Use 1 punnet cherry tomatoes
  4. Provide 300 g risotto
  5. Prepare 700 ml chicken stock
  6. Use Parmesan
  7. You need 1 glass white wine (optional)
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.

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