Bacon and tomato risotto

Name: Bacon and tomato risotto
Yield: Serves 4
Ingredients: 1 leek, white part only, rinsed and finely chopped; 1 tablespoon tomato paste (concentrated purée); 2 garlic cloves, finely chopped; small basil leaves, to serve; 330 g (11½ oz/1½ cups) arborio rice; 3 ripe roma (plum) tomatoes, diced; 125 ml (4 fl oz/½ cup) white wine; 4 rindless bacon rashers, diced; 1 litre (35 fl oz/4 cups) chicken stock; 50 g (2 oz/½ cup) finely grated parmesan cheese extra virgin olive oil, to serve; 40 g (1½ oz) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

When it comes to risotto, it seems that people fall into one of two camps: those who love making risottos and those who think they involve too much stirring. To the second group of people, I say turn for the baked risotto recipe. However, if you are in the first group, let’s all agree that once you get the hang of a risotto, they are one of the easiest dishes to cook. Not only that, but there is actually something quite lovely about standing at the stove w

Ingredients

Main course

Method

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Part of

One Pot

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