Tomato Risotto with Blue Cheese and Bacon


Otober is THE month for comfort food. With the weather changing, it can be very relaxing to light some candles and stay inside with your favourite meal. To me, risotto is the most comforting food of all. And this one even has bacon in it – what can comfort you more than BACON?!


This tomato risotto is loosely based on one from Jamie Oliver, or more specifically his book on Comfort Food. I don’t own this book, but most of the recipes can be found online anyways. I’m a big fan of Jamie’s recipes (who isn’t?). Often when I want to make something, I look online if Jamie has a recipe for it. And he never disappoints me: especially for the Italian cuisine, Jamie has a recipe for everything!

This tomato risotto isn’t hard to make, it only takes some time. Because of the colours, it looks quite pretty as well. R. really really loved it: he said this was now going to be his favourite meal. Since we had it, he asked for it several times now. The bacon adds more flavour to the dish, but if you want to make a vegetarian risotto you can easily leave it out.

Tomato Risotto with Blue Cheese and Bacon

Tomato Risotto with Blue Cheese and Bacon

  • 350g risotto rice
  • 2 cans tomato chunks (400g each can)
  • 1 union, finely chopped
  • 200g bacon strips (3 per person), chopped
  • 1l vegetable stock (from tablet)
  • 1 glass red wine
  • 50g butter
  • 75g blue cheese
  • Thyme, to taste

Melt half of the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in tomato chunks and thyme and cook for 4 minutes.

Lower the heat, add the rice and cook for 2 minutes, before adding the red wine. When the wine has disappeared in the rice, add a bit of stock and keep stirring.

Carry on adding and stirring in a splash of stock at a time, until the rice is cooked – this will take about 20 mins.

Meanwhile, bake the bacon strips in another pan until crispy. Let them drain on kitchen paper.

Turn down the heat, and stir the rest of the butter through the risotto. Put a lid on the pan and let it rest for 5 minutes. Serve the risotto with blue cheese and a little extra thyme.



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