Now this is one clever way to make risotto! When you don't have time to stand over the fry pan, try our baked risotto recipe with peas, bacon and tomato.
1 onion, diced
2 tsp jarred crushed garlic
4 rashers bacon, trimmed of excess fat, chopped
1 ½ cups Arborio rice
400 g canned diced tomatoes
4 cups prepared chicken stock
1 cup frozen baby peas, thawed
2 tbsp shredded Parmesan
- Preheat oven to 180°C (160°C fan forced). Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add the onion, garlic and bacon and cook for 5 min or until browned.
- Place onion mixture into a 10-cup capacity ovenproof dish with the rice, tomatoes and stock. Stir to combine. Cover tightly with foil and bake for 40-45 min or until most of the stock is absorbed and rice is al dente.
- Remove foil and stir through peas and cheese. Stand, covered with foil, for 5 min. Garnish with chopped parsley or basil leaves and extra parmesan.