No complicated cooking needed here, just pop this in the oven and enjoy a delicious bacon and cherry tomato risotto an hour later
200g cherry tomatoes, halved
200g lean bacon, all visible fat removed, roughly chopped
1 onion, peeled and finely chopped
6 baby courgettes, sliced
300g dried risotto rice
2 tbsp finely chopped fresh chives or dill
Salt and freshly ground black pepper
700ml boiling hot vegetable or chicken stock
Preheat the oven to 200°C/400°F/Gas Mark 6.
Place the tomatoes, bacon, onion, courgettes, rice and chopped herbs in a medium-sized baking dish. Season well.
Pour in the hot stock, stir to mix well and cover with foil. Bake for 1 hour until the rice is just tender.
Remove from the oven and serve immediately.
Slimming World syns:
Extra Easy: Free
Green: 3½
Original: 13½