Bacon and Tomato Risotto

Risotto's are easy to make and so hard to resist


  • 1 red onion, chopped
  • 250g bacon, chopped
  • 50g St Helen’s Farm goats’ butter
  • 15ml (1 tablespoon) olive oil
  • 300g risotto rice
  • 1-2 cloves garlic, crushed
  • 1 courgette, chopped
  • 200ml hot stock (chicken or vegetable)
  • 700ml St Helen’s Farm goats’ milk, hot
  • 200g cherry tomatoes, halved
  • 50g St Helen's Fram goats' cheese, grated
  • Freshly chopped herbs


Serves 4

Cooking time 30-40 minutes

In a deep frying pan, fry the onion and bacon in the butter and oil for 5 minutes.

Add rice, garlic and courgettes, stir until coated. Pour in stock, simmer, stirring until absorbed.

Gradually add milk, a ladle at a time, and stir until absorbed. Repeat until approximately 2 ladles are left, then add the tomatoes.

Continue to add the milk until almost all is absorbed (approximately 20 minutes) the rice should be creamy but with some bite.

Serve immediately sprinkled with the cheese and herbs.

Bacon and Tomato Risotto!