This Tomato and Bacon Risotto is our family fave and it is especially convenient when the garden is overflowing with tomatoes. It works best with cherry tomatoes but you can substitute them with other varieties if they are on hand. Likewise you can use onions if leeks are unavailable.
Another reason I love this risotto is that you don’t have to stand and stir it while it cooks. After the first ten minutes of preparing it, you can pop it in the oven, put on the timer and organise the rest of the dinner. Serve as a delicious side to your favourite fish or with a grilled chicken breast. We usually eat it with pan-fried salmon and steamed greens. If you have leftovers you can also roll and crumb it to make risotto balls.