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.
5 comments:
Linda it looks so tasty. I may just give your version a whirl.
xxx
That looks so good Linda. I've made this risotto a few times and I love how versatile the recipe is. The last time I made it I added chicken which was good, but I think I'll have to try your version next time.
Nickki xxx
Hi Linda this sounds and looks so tasty a great dish for the Pantry Challenge :)
Rosie x
Linda, that looks very festive and colourful :-)
Mmmm, looks scrummy, Linda. I must admit, I find risotto tedious to make and just can't be bothered standing around stirring...hence I never make it very often at all.
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