Wednesday, April 30

Oven Baked Vine Tomato, Pancetta and White Wine Risotto

Hello fellow Scottish bloggers. I’m Claire, author of whatclairebaked and a bit of a foodie! I’m delighted to have been invited to guest post on Scot Bloggers and have been thinking long and hard about what to create!

Usually, as you’ll see from the blog, cakes are my thing, but I’m trying to move onto more savoury baked dishes… I’m of the belief if you stick it in the oven, then it’s baked!

For my guest post, I’ve worked up an Oven Baked Vinte Tomato, Pancetta and White Wine Risotto, which is adapted from BBC Good Food’s oven baked risotto recipe: Ovenbaked Risotto

This was surprisingly easy to make. I changed a few ingredients and also baked it in the oven for closer to half an hour to make sure the liquid was fully absorbed.

Mr What Claire Baked is confident this is “the best risotto you’ve ever made”, so I must be doing something right!

Oven Baked Vine Tomato, Pancetta and White Wine Risotto

Serves 4

200g chopped pancetta
350g risotto rice
150g small vine ripened tomatoes (quartered)
1 large white onion
200ml white wine
600ml chicken stock (made with 2 stock cubes)
25g butter
75g parmesan


Heat the oven to 200c/Fan 180c/Gas Mark 6.

In a large pot, fry the pancetta for 4 minutes. Chop the onion, then add to the pan, frying for several minutes until soft. Stir in the butter until it is fully melted.

Stir in the risotto rice and fry off for around 2 minutes, before adding the white wine. 

Cook off the alcohol for several minutes, then stir in the cherry tomatoes and chicken stock. Stir in around ¾ of the grated parmesan and stir until melted. 

Transfer to an oven proof dish with lid (or cover with tin foil if you dish is lacking in the lid department!) 

Put the lid or foil on and place in the oven. Cook for around 25-30 minutes until all liquid has absorbed. 

 Serve immediately, sprinkled with the leftover parmesan.

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