Creamy bacon, cheese and tomato risotto. Using fresh cherry tomatoes, cheddar cheese and plant based bacon lardons.
A meat free recipe for you to try! Risotto is my go to mid week meal, if you make a simple swap to plant based bacon you will have the perfect meat free meal.
What I love about this recipe is it requires minimal ingredients and is ready in just 30 minutes.
There’s something quote decadent about a risotto I think its the creaminess of it and the cheese. I’ve moved away from the traditional parmesan and instead used extra strong cheddar cheese! It gives a great punchy flavour and I think makes it even more creamy! But if you prefer parmesan, then the cheddar can easily be substituted for it.
As always, I like to keep the writing part quite short on my intros so you can get to the good bit. Please do let me know if you make this recipe by commenting below or reaching out on Instagram!
Bacon, Cheese & Tomato Risotto
Course: DinnerDifficulty: Easy4
servings5
minutes30
minutes431
kcalCreamy bacon, cheese and tomato risotto. Using fresh cherry tomatoes, cheddar cheese and plant based bacon lardons.
Ingredients
1 tsp olive oil
1 red onion, diced
3 garlic cloves, minced
120g bacon lardons (I used This isn’t bacon)
150g cherry tomatoes
300g risotto rice
1 vegetable stock cube, dissolved in 700ml boiling water
125ml dry white wine
50g strong cheddar cheese, grated
Directions
- Add the oil to a large saucepan, once hot, add the diced onion and sauté for 5 minutes until soft. Add the bacon lardons and cherry tomatoes, cook for a further 2-3 minutes before adding the garlic and cooking for a further minute.
- Add the rice and stir for 30 seconds before adding the wine and cook until absorbed.
- Gradually add the vegetable stock, stirring occasionally until the liquid has absorbed before adding more stock.
- Once the stock has been used up, add the cheese and remove from the heat. Stir until melted and combined, then serve immediately with some fresh basil and some ground black pepper.
Notes
- Kcal 431 Fat 8.4 Carbs 65.6 Protein 16.9