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Categories:
thin punnet cherry tomatoes Italian dressing olive oil garlic red onion Arborio rice white wine chicken Parmesan cheese basil
Viewed: 62 - Published at: 5 years agoIngredients
- 12 thin slices pancetta (140g), ripped into shards
- 1 punnet cherry tomatoes, halved
- 1/3 cup KRAFT Italian Dressing
- 1 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 red onion, sliced
- 1 3/4 cups Arborio rice
- 1/2 cup white wine
- 3 1/2 - 4 cups chicken or vegetable stock (heated)
- 1/4 cup KRAFT* Grated Parmesan Cheese
- 1/2 cup basil, roughly torn
- Shaved Parmesan, to serve
Method
- Place pancetta and cherry tomatoes on separate lined baking trays.
- Drizzle tomatoes with 1/2 the dressing and bake along with the pancetta at 180 degrees C for 10 minutes or until pancetta is crispy and tomatoes have softened.
- Heat oil in a large saucepan, add garlic and onions and cook over a medium heat until translucent.
- Add rice and cook for a further minute.
- Add wine and remaining dressing and stir until liquid is absorbed.
- Add the stock in stages until the rice is tender and the risotto is creamy.
- Stir in grated parmesan, pancetta, tomatoes and basil.
- Serve garnished with shaved parmesan.
