Mains · Gluten-free

Baked Risotto with Bacon and Gorgonzola

Name: Baked Risotto with Bacon and Gorgonzola
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 shallots; 25 ml (1 1/2 tbsp) olive oil; 100 g (3.5 oz) smoked bacon lardons; 250 g (1 1/4 cups) Arborio risotto rice; 100 ml (1/3 cup + 1 tbsp) dry white wine; 750 ml (3 cups) boiling chicken stock; Salt and freshly ground black pepper; 100 g (3.5 oz) gorgonzola; 100 ml (1/3 cup + 1 tbsp) single cream

A risotto that cooks in the oven instead of on the hob: shallots and smoked bacon lardons are softened first, then the rice bakes in stock and white wine and is finished with melting gorgonzola and cream. The Ultra Pro goes from microwave to oven, so there is no constant stirring and only one dish to wash.

In brief Baked Risotto with Bacon and Gorgonzola is a mains recipe cooked in the Tupperware Ultra Pro. It takes 55 minutes in total and serves 4 servings.

Total time: 55 min
Prep: 15 min
Cook: 40 min

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Product usedTupperware Ultra Pro

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+ Tupperware Quick Chef

Ingredients

4servings

4 shallots
25 ml (1 1/2 tbsp) olive oil
100 g (3.5 oz) smoked bacon lardons
250 g (1 1/4 cups) Arborio risotto rice
100 ml (1/3 cup + 1 tbsp) dry white wine
750 ml (3 cups) boiling chicken stock
Salt and freshly ground black pepper
100 g (3.5 oz) gorgonzola
100 ml (1/3 cup + 1 tbsp) single cream

Method

Heat the oven to 210 °C (410 °F).
Peel the shallots and chop them in the Tupperware Quick Chef. Put them in the Tupperware Ultra Pro 2 l with the olive oil and microwave for 2 1/2 minutes at 750 W.
Add the lardons and microwave for 2 minutes more at 750 W.
Stir in the rice, then pour in the white wine and the boiling stock. Season lightly with salt, add pepper, cover and bake for 30 to 35 minutes.
Just before serving, heat the cream. Add the gorgonzola in small pieces and the hot cream to the rice, stir with the Tupperware serving spoon and serve immediately.