Creamy bacon, basil and roasted tomato risotto

By sarah_carroll

Ingredients

• 2 T EVOO
• 1 onion, chopped
• 200 g bacon rashers, cut into batons
• 1 2/3 c arborio rice
• 1 c dry white wine
• 1 1/2 L chicken stock, heated
• 250 g punnet vine ripened tomatoes, cherry
• 1/4 c mascarpone cheese
• 1/2 c chopped basil, plus extra to serve

Details

Servings 4

Preparation

Step 1

Preheat oven to 220C.
Heat 1 T evoo in a wide pan over low heat. Cook onion, stirring, for 5 minutes or until softened. Increase heat to medium. Add bacon and cood for 6-8 minutes until golden. Add the rice to the pan and cook for 1-2 mnutes, stirring to coat graines. Add the wine and simmer for 1-2 minutes until evaporated. Add stock, a ladleful at a time, allowing each to be absorbed before adding the next. Contune to cook, stiring contantly , for about 20 minutes or until the iqued is abosrbed and rice is al dente.
Meanwhile, place tomatoes in a roasting pan, dirzzle witht he remaining olive oil, season, then roast for 5-6 minutes until softened and blistered. Remove form the oven and keep warm.
Stir in the mascarpone and chopped basil into the risotto, then divide among plates. Top with the roasted tomatoes and serve garnished with basil leaves.