serves: 4
calories: 421
fat: 15g
saturated fat: 4g
suitable for freezing: NO

– 2 tbsp light olive oil
– 1 onion, peeled and sliced
– 6 rashers streaky smoked bacon, chopped
– 1 garlic clove, crushed
– 250g risotto rice
– 400g can chopped tomatoes
– approx. 750ml hot ham or vegetable stock
– 250g cherry tomatoes, halved
– Parmesan shavings, to serve

1. Heat the oil in a pan and add the onion and bacon. Cook for 7-10 mins over a medium heat, until the onion has softened and the bacon has started to crisp. Add the garlic to the pan and then the rice. Stir well to coat the rice in the oil, then add the can of tomatoes. Bring to the boil, then reduce the heat to a simmer, stirring it occasionally until most of the liquid has evaporated.

2. Gradually add the stock, stirring with each addition, and letting it bubble away before adding more. When almost all the stock has been added, add the cherry tomatoes to the pan. Add enough of the remaining stock to the pan so that the rice is just cooked through.

3. Season the taste with salt and pepper. Remove the pan from the heat and scatter over some Parmesan shavings.