Baked tomato and bacon risotto

This is another family favourite, and I must give all credit to Julie Goodwin, who won season 1 of MasterChef Australia.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (160°C fan-forced)

Step 2

Place the bacon in a large enamel casserole (or other ovenproof and flameproof pot) over a medium-high heat. Stir for 2 minutes until starting to brown, and the fat has rendered out.

Step 3

Add the tomatoes mushrooms onion and garlic, and cook for 5-6 minutes or until the mushrooms are browned and the onion is soft.

Step 4

Add the rice and oil, then toss to ensure that it is al well mixed and coated, The mushrooms will absorb the bacon fat, which is why a tablespoon of oil is added with the rice at this stage.

Step 5

Add the wine

Step 6

Heat the chicken stock in the microwave or in a small saucepan and pour it into the pot, stirring to combine the ingredients. Put the lid on the pot or cover tightly with foil.

Step 7

Place the covered pot in the oven for 40 minutes or until the liquid is absorbed and the rice is cooked through.

Step 8

Remove from the oven. Stir through the parmesan and basil, then season with salt, and freshly ground black pepper to taste.

Step 9

Finely slice the pear (julienne), and mix through the rocket. Place both in a large salad bowl and drizzle with the balsamic glaze.

Step 10

Take the risotto and the salad to the table to share.