Tomato and Bacon Risotto


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.

Print Recipe
Tomato and Bacon Risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Sides
Cuisine Baked Dish
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Sides
Cuisine Baked Dish
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat the oven to 180 degrees Celsius.
  2. Heat the olive oil on the stove top in an oven friendly dish at moderate heat.
  3. Add the leek, garlic and bacon to the dish and cook until browned and crisp.
  4. Put in the marjoram, cherry tomatoes and aborio rice and mix well.
  5. Add the stock and bring to the boil.
  6. Cover the dish and cook in the oven for 30 minutes.
  7. Remove the dish from the oven and stir through the Greek yoghurt.
  8. Serve with your favourite cut of meat and steamed vegetables.

Leave a Reply

Your email address will not be published. Required fields are marked *

View Your Meal Plan