• 200g bacon, chopped and fat removed
  • 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 200g arborio rice
  • 3 tomatoes, roughly chopped
  • 1 vegetable stock cube, made up to 700ml with hot water
  • 100g garden peas
  • Small bunch of fresh parsley, roughly chopped
  • Small chunk of parmesan, shaved


  1. 1

    Preheat the oven to 150°C, fan 130°C, gas mark 2. Fry the bacon in a large pan without oil for 5-10 minutes until crisp. Remove from the pan and set aside.

  2. 2

    Heat the olive oil in the pan, then add 1 peeled and finely chopped onion and fry for 5 minutes until soft.

  3. 3

    Add the Arborio rice and the roughly chopped tomatoes and cook, stirring continuously, for 2-3 minutes.

  4. 4

    Pour 500ml of the stock over the rice mixture. Add the cooked bacon and stir through. Bring to the boil, then transfer to a 2-litre baking dish and bake in the preheated oven for 20 minutes.

  5. 5

    Remove from the oven and stir. Increase the oven temperature to 170°C, fan 150°C, gas mark 3½. Add the garden peas and the remaining stock, and return to the oven for 20 minutes.

  6. 6

    Stir through the parsley, top with parmesan shavings and serve.

Nutritional Details

Each serving provides
  • Energy 1348kj 322kcal 16%
  • Fat 8.4g 12%
  • Saturates 2.5g 13%
  • Sugars 5.3g 6%
  • Salt 2.5g 42%

% of the Reference Intakes

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