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Baked Bacon & Tomato Risotto
An easy, time saving risotto that can feed all members of the family. For little ones under 12 months dice/process the vegetables and bacon so that they are extra fine before cooking.
: 15 minutes
: 30 minutes
: 4-6 servings
1 tablespoon olive oil
1 onion, diced
1 clove garlic, finely chopped
2 sticks celery, diced
300g bacon, diced
11/2 cups arborio rice
2 cups chicken stock
1 cup water
400g can diced tomatoes
salt and pepper
parsley to garnish
Pre heat oven to 180C.
Heat oil in a large casserole dish or oven proof pan.
Fry onion for 3 minutes and than add garlic and celery and continue cooking until soft.
Add bacon and cook for another 5 minutes.
Add rice and cook for 2 minutes.
Add chicken stock, water and tin tomatoes, stir well and bring to the boil.
Cover with a lid or alfoil and transfer to oven.
Bake for 30 minutes or until all the liquid has been absorbed.
Spoon on to plates and garnish with parsley if desired.
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