Oven cooked tomato and pancetta risotto

Yes I know - a risotto can't be baked to be authentic. This is a cheat's version. A traditional risotto requires devotion - you need to stand in front of the stove, ladling in stock and continually stirring until the rice is cooked and all the stock is incorporated. Some days this is a welcome spend of 20-25 minutes but on other days I really don't have time. So here is an oven cooked version of a risotto; all it needs is starting off then left until ready. I know that it isn't a traditional risotto as it has been in the oven instead, but it is pretty close in taste and texture, and is more helpful to the cook on busy days.

This recipe serves two.

Ingredients 

150g risotto rice

400g tin chopped tomatoes

400ml stock

1 onion chopped finely

85g pancetta cubes

10 g butter
100g peas

Olive oil

Salt and pepper

Optional - cheese to finish

You will also need a medium flame proof casserole dish with a lid.

Method

Preheat the oven to 170 degrees Celsius.

Gently heat the butter with a dash of olive oil in the casserole pan. Add the onions and pancetta and cook until the onions are golden and soft.



Stir in the rice for a couple of minutes until it is coated in the oil and it is translucent in colour.



Add in the tomatoes and stock. Season with salt and pepper, then give it all a good stir. When it begins to simmer transfer it to the oven. Do return to give it a stir every now and again to stop it sticking.



After about 20 minutes check on the risotto. The liquid should have been absorbed, and the rice should be cooked through. Depending on the rice you use you may need to either give it longer in the oven for all the liquid to absorb, or you may need to add a splash (literally 50ml) of water if the rice is still not fully cooked through.

Add the peas and cook for a further 3 minutes.

Serve with a little cheese on top for extra melting gooeyness.