Tomato and bacon risotto
recipe
Tomato and bacon risotto
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We Brits love our bacon and to celebrate Bacon Connoisseurs Week, Loyd Grossman has prepared this tasty recipe
Ingredients
- Olive oil
- 4 Rashers (about 80g) unsmoked streaky bacon chopped into approx 2cm pieces
- 1/2 Medium Onion finely chopped
- 250g Risotto Rice
- 350ml Stock
- 1 glass (125ml) White Wine
- 1x350g Jar of Loyd Grossman Tomato and Basil Sauce
- Freshly grated Parmesan Cheese
Serves:
3
Directions
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- Heat a little olive oil in a large heavy based saucepan. Fry the bacon for minutes until it is cooked through. Remove with a slotted spoon and set aside.
- Add a little more oil to the pan if necessary and then add the chopped onion. Fry on a low to medium heat for minutes until it is cooked but not browned. In the meantime, mix the stock and Tomato and Basil sauce in a saucepan and bring up to a low simmer next to the onion pan.
Source: Loyd Grossman to celebrate Bacon Connoisseurs Week
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