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Ingredients
- 200 g bacon, all fat removed
- 1 onion, peeled and chopped
- 200 g arborio rice
- 3 tomatoes, rouchly chopped
- 800 ml vegetable stock (made with 1 stock cube)
- 1 cup frozen peas
- Handful flat-leaf parsley
Details
Servings 4
Preparation
Step 1
Fry bacon 5-10 minutes until crisp. Add onion and fry until soft. Add rice and tomatoes and cook, stirring constantly for 2-3 minutes. Pour 500 ml of the stock over the rice mixture and stir well.
Bring to the boil, and transfer into a baking dish. Bake in a preheated oven at 150 degrees C for 30 minutes. Remove from the oven and stir. Increase the temperature to 170 degrees C add some peas and the remaining stock and return to the oven for another 20-30 minutes. Stir through the parsley and serve.
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