This recipe is one I have made before. I liked it the first time (and have since made it a couple more times) so when it came up as the Pantry Challenge, I thought I would have a go at mucking about with it a bit. So I used the same basic recipe and method, but added in a few extras. The inspiration from this came from a yummy creamy bacon and tomato pasta I made recently and thought it would be quite nice to try it in a risotto version. So I added in 4 chopped slices of streaky bacon with the onion and got it as crispy as possible, then added in 1/2 a chopped red pepper and 1/2 a chopped yellow pepper and two chopped tomatoes and sauteed. I then added the rice. At this point I followed the usual method of adding wine then stock (I used chicken). For something different I substituted 1 cup of the chicken stock for 1 cup of (shock horror) tinned tomato soup-(I used the condensed soup and diluted with water to make the 1 cup). I have to say, tinned tomato soup is a staple in my pantry and finds it's way into many meals - it is extremely versatile!
This turned out wonderfully, cheesy, bacony, and tomatoey!!!! Just a fabulous combination in my book!I did some crispy bacon up for garnish along with some baby basil leaves.