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.