Somerdale Harlech Oven-Baked Risotto

Somerdale Harlech Oven-Baked Risotto


250g smoked bacon, chopped into small pieces
1 onion, chopped
25g butter
300g risotto rice
Half a glass of white wine (optional)
150g pack of cherry tomatoes (halved)
700ml hot chicken stock (from a cube is fine)
100g Somerdale Harlech, grated


  1. Pre-heat the oven at 200 degrees (conventional) or 180 degrees (fan)
  2. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 minutes until golden and crisp. Stir in the onion and butter and cook for 3-4 minutes until soft
  3. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 minutes until absorbed. Add the cherry tomatoes and the hot stock. Give the rice a quick stir.
  4. Cover with a tightly fitting lid and bake for 18 minutes until just cooked. Sir through most of the Harlech and serve sprinkled with the remainder.
This recipe is available to save and print in the PDF below.


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