'Hearty' pancetta risotto uses just 5 ingredients and cooks in half an hour - recipe
Risotto is always made with starchy rise and aromatic ingredients but can often seem complicated to make. With this recipe, however, it couldn't be easier.
This pancetta risotto recipe is equal parts salty and sweet, made with a mixture of tomatoes and pork belly meat.
Perfect for a dinner or a warming lunchtime meal, the risotto couldn't be easier to make in just one pan.
As shared by Ben Ebbrell, chef and co-founder at Sorted Food, the tray-baked dish has been branded the "ultimate cheat" for quick mid-week cooking.
Ben described his risotto recipe as: "A hearty dish with juicy pancetta and sweet cherry tomatoes cooked together with rice! Finished with a dollop of creme fraiche and cheese."
The quantities below make plenty for two people but it's easy to duplicate them to feed a whole family.
Ingredients
Serves two:
- 140g diced pancetta
- 200g cherry tomatoes
- 200g arborio rice
- 150g crème fraîche
- 50g hard Italian cheese
One tray pancetta and roast tomato risotto
Preheat the oven to 210C and boil a kettle filled with water ready to boil the arborio rice.
Halve 200g of the cherry tomatoes and tip into a medium-sized roasting tray along with 140g of pancetta into a medium roasting tray.
Spread everything out into one even layer and roast in the oven for 10-12 minutes until the ingredients turn slightly golden.
Next, add 200g of rice to the tray and give everything a good mix. Pour 800ml of hot water from the kettle into the tray and give everything another stir, scraping up any stuck bits of pancetta and tomato from the bottom of the tray as you go.