Tomato and bacon risotto
This Italian-inspired rice is comforting bowl food at its best.
SERVES 4 PREP 10 MINS COOK 30 MINS
• 2tbsp light olive oil
• 1 onion, sliced
• 6 rashers streaky smoked bacon, chopped
• 1 garlic clove, crushed
• 250g risotto rice
• 400g tin chopped tomatoes
• 750ml-1ltr hot ham or vegetable stock
• 250g cherry tomatoes, halved
• Parmesan shavings, to serve
Heat the oilStir in the garlic and rice. Mix well to coat, then add the tinned tomatoes. Bring to the boil, then reduce to simmer, stirring occasionally until most of the liquid has evaporated.
