OVEN-BAKED RISOTTO
Steps:
- 1. Heat the oven to 200°C/180°C for fan oven. Fry the bacon pieces in an oven proof pan/casserole dish for 3-5 (more like 10-15) minutes until golden and crisp. Stir in the onion and butter and cook for 3-4 minutes until soft. Tip in the rice and mix well until coated. Pour over the wine and cook for 2 minutes until absorbed. 2. Add the cherry tomatoes and the hot stock then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 minutes (more like 40). 3. Stir through most of the parmesan and serve sprinkled with the remainder.
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