Tomato bacon risotto

Method

1. 1

   Chop the bacon and add it to a pan with some frylight

2. 2

   Add the garlic and onion (diced) once bacon browns

3. 3

   Add a sprinkle of Italian mixed herbs and chilli flakes (up to you how spicy you make it!)

4. 4

   Add the rice, chopped tomatoes and balsamic vinegar and stir

5. 5

   Add the stock a little at a time, stirring until all the liquid is absorbed, then adding more and repeating until all the stock is used

6. 6

   Add a tbsp of tomato purée and some black pepper

7. 7

   While the rice is cooking roast the cherry tomatoes in a 160°C oven for around 15 minutes: spray them with some frylight and season before putting in the oven

8. 8

   Chop up the mozzarella and add to the rice

9. 9

   Once melted serve risotto topped with roasted tomatoes