Baked Tomato Bacon Risotto

Serves 4

Ingredients:

• 250g pack Enterprise streaky bacon, diced
• 1 onion, chopped
• 2 garlic cloves, crushed
• 25g butter
• 300g risotto rice
• Half a glass of white wine (optional)
• 200g pack cherry tomatoes, halved
• 1 sachet Knorr Tomato Soup
• 700ml boiling water
• 50g Parmesan, grated
• Salt and freshly ground black pepper, to taste
• Parmesan shavings, rocket and torn basil, to garnish

 Method:

1. Heat oven to 200C. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp.
2. Stir in the onion, garlic and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated.
3. Pour over the wine if using and cook for 2 mins until absorbed.
4. Add the cherry tomatoes, the Knorr Tomato Soup sachet and the boiling water, then give the rice a quick stir.
5. Cover with a tightly fitting lid and bake for 18 mins until just cooked.
6. Stir through the grated Parmesan, season to taste and serve garnished with the rocket, basil and parmesan shavings.