Riesling and Bacon Smoked Risotto

8 oz smoked bacon, chopped
1 onion, chopped
1 oz butter
10 oz risotto rice
6 oz cherry tomatoes, halved
3 cups hot chicken stock
2 oz Parmesan, grated
4 oz. Riesling or other white wine

Preheat the oven to 400°F.

Cook bacon. Add the butter and the onion and cook both until soft, about 3 to 4 minutes. Add the risotto rice and toss until the rice is well coated. Add Riesling and cook about 2 minutes.

Pour stock over the rice mixture and add the halved cherry tomatoes. Stir, then cover with a tight fitting lid and bake for about 18 minutes. Check once and add extra stock if necessary. Add most of the Parmesan cheese and stir through. Leftover Parmesan can be used for extra sprinkling. Serve with Italian Bread and Bagged salad.

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