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Tomato & Bacon Rissotto

Published Saturday, 06 February, 2016 by AnitaYouDontSpeak4Me

Tinned toms,cheap bacon...Really tasty & comforting... / Serves: 2 / Nutritional info: The vitamin C in tomatoes helps the absorption of iron from the bacon.


  • Tin of toms
  • Ketchup
  • Rice
  • Onion
  • Stock cubes
  • Butter or cooking oil.
  • Mixed herbs
  • Ground Cumin
  • Ground Coriander
  • Tomato Puree
  • *wine
  • bacon
  • *Veg of choice e.g. spinach


1 Chop and fry 1 big fat onion and 2 cups bacon with butter &/or oil, stirring when necessary til bacon cooked and maybe just a teensy bit browned. A large non-stick pan is best.

2 Add a pinch of each of the mixed herbs, coriander & cumin and continue stirring gently for a minute or so.

3 Add 3/4 cup rice per person (this serves 2-3)and stir til rice starts to go clear.

4 Make pint of stock with 1 or 2 stock cubes (chicken or ham are best) plus 2 teaspoons of tomato puree. Stir well and add a cupful to the rice. Add a sloosh of wine if you like at this point too.

5 When the stock has disappeared (keep stirring making sure it doesn't stick) add the tin of tomatoes and another cup of stock. Cook and stir til it's absorbed.

6 Keep adding stock followed by water if necessary until the rice is cooked. With the last liquid I often add a cup of chopped spinach/mange tout/kale.

7 Add a squirt of ketchup,salt and pepper and stir for the last time. Enjoy the creamy tomatoey goodness with salad or bread or whatever you think. We sometimes add some parmesan too.

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