Bacon & roasted tomato risotto

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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CazStanley

  07 September 2008

  CazStanley rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• M&M

  16 April 2009

  M&M rated and commented on this recipe

  

  Liked the look of this recipe, but I used vegetable stock instead of chicken. I also added red peppers and a dash of white wine vinegar. Finally, I spinkled with some parmesan before serving. Really tasty and even tastier the next day. Will definitely make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Laura

  28 April 2009

  Laura commented on this recipe

  I have just been made redundant in the media industry. A huge shock to the system but I've decided to be proactive by teaching myself how to cook. I'm now 25 (with plenty of time on my hands) and am an absolutely terrible cook. However, I followed this recipe word for word and my boyfriend was incredibly impressed. I believe that you just need to focus on the consistency of the rice once added. For me it took 40 mins to prepare (once the ingredients were ready) and I had to keep tasting it to make sure I had the right consistency (at the end there are only a few minutes between almost soft and a stodgy mess!). This is definitely one of my favorites now and any variations would be much appreciated! Laura x

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• karen grant

  16 May 2010

  karen grant rated and commented on this recipe

  

  Added more vegetables and pepper for more flavor. www.EntertainingRecipes.org

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jenny G

  17 March 2011

  Jenny G rated and commented on this recipe

  

  This is delicious. It's even better with some gorgonzola piccante stirred in at the end. The sweetness of the tomatoes really cuts through the saltiness of the cheese and pancetta. I serve with a plain rocket salad.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• VicWiggers

  06 August 2011

  VicWiggers rated and commented on this recipe

  

  Very tasty and easy to make!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• denice

  14 September 2011

  denice rated and commented on this recipe

  

  cooked it today. added some green pepper as well and it was one of the tastiest things i've ever eaten :D definitely will make this one again :D

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nick

  05 December 2012

  Nick rated and commented on this recipe

  

  I liked this a lot.... I enjoy cooking risotto's and was on my own tonight :¬( so needed something quick, easy and tasty with stuff I had in the house. This was it! Halved everything, followed recipe as described, used veg stock in preference to chicken but other than that went with it asis. Hit the spot perfectly....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4103/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.