Bacon & roasted tomato risotto

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olive magazine

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Recipe by olive magazine

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1. Heat a little oil in a wide pan and fry the onion gently for a few minutes until soft, add the garlic and half of the bacon and fry everything together. Add the rice and stir well and then add the stock a couple of ladles at a time, stirring each lot in until it is completely absorbed and the risotto is creamy but still retains a little bite (you might not need to use all of the stock).
2. Meanwhile, heat another pan with a little oil and cook the remaining bacon with the tomatoes over a high heat until browned. Spoon over the risotto to serve.

Per serving

574 kcalories, protein 24.7g, carbohydrate 89.2g, fat 15.6 g, saturated fat 2g, fibre 3.4g, salt 3.82 g

Latest comments and suggestions

• Jen

  28 May 2008

  Jen rated and commented on this recipe

  

  Just fabulous - this went down a treat with my boyfriend who 'hates rice' its now one of his favourite meals!! I also add a few vegetables in with this which adds to the colour beautifully!!

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• Stephanie

  12 June 2008

  Stephanie rated and commented on this recipe

  

  I didn't bother frying half of the bacon and tomatoes on their own, I just fried everything together, added the rice and gradually added the stock. I only used haf of the stock as a lot of juice came out of the tomatoes (adding to the flavour). A nice snack.

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• Paul

  24 July 2008

  Paul rated and commented on this recipe

  

  One of the favourite meals in our house. Infact, we're having it again tonight!

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• CazStanley

  07 September 2008

  CazStanley rated this recipe

  

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• lucie

  18 September 2008

  lucie rated and commented on this recipe

  

  I tried this recipe last night and it was so easy and delicious. First time I'd tried making risotto (for some reason I always found it abit daunting) and it was super easy. Added some zuccini at the beginning for colour. Very salty but that is probably the stock I was using and of course the bacon. Add lots of pepper too!

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• KEL'S RECIPE

  23 November 2008

  KEL'S RECIPE rated and commented on this recipe

  

  I love risottos and I'm always looking round for new ideas. This one was lovely and easy to make, however, I did find it very salty so I think next time I might try Veg stock and maybe add some parmesan. Would it work?

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• McCrackers

  25 November 2008

  McCrackers rated and commented on this recipe

  

  This is the first time I have made a risotto! I did not use chicken stock (as suggested in the recipe) but used "bought powdered" vegetable stock instead - this was a mistake - I think I ruined it! -my husband said it was a bit stodgy (this was because he had popped it into the micro-wave) - I said it was cooked Al Dente - he said Oh! (he doesn't know what al dente means). I had added a touch of balsamic vinegar and Pak-Choi to the bacon and tomato "garnish" - I think this worked - but the overall taste was certainly spoiled by the stock.

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Ingredients

• oil for frying
• 1 onion , finely chopped
• 1 garlic clove , crushed
• 4 rashers of back bacon , fat cut off, finely chopped
• 200g risotto rice , carnaroli or arborio
• chicken stock , fresh cube or concentrate, made up to 1 litre
• 12 cherry tomatoes , take the stalks off if you prefer

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• oil for frying
• 1 onion , finely chopped
• 1 garlic clove , crushed
• 4 rashers of back bacon , fat cut off, finely chopped
• 200g risotto rice , carnaroli or arborio
• chicken stock , fresh cube or concentrate, made up to 1 litre
• 12 cherry tomatoes , take the stalks off if you prefer

Per serving

574 kcalories, protein 24.7g, carbohydrate 89.2g, fat 15.6 g, saturated fat 2g, fibre 3.4g, salt 3.82 g

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