Oven-baked risotto

INGREDIENTS

400g cooked risotto 400ml (1 ¾ cups) tomato sauce 1 egg 3 tbsp grated parmesan cheese 2 tbsp breadcrumbs 90g canned peas ½ cup grated cheese, for topping Bacon slices 250g (3 cups) grated cheese

METHOD

1. In a large mixing bowl place the cooked risotto and stir in the tomato sauce, egg, and grated parmesan cheese. Mix until combined.
2. Sprinkle some breadcrumbs in a casserole pan and top with half of the risotto mixture.
3. Add the peas, bacon slices, and grated cheese.
4. Cover with the remaining risotto and smooth out with the help of a spatula.
5. Top with grated cheese and bake in an already heated oven at 400°F or 190°C degrees for about 35 minutes.
6. Let it cool for 10 minutes and cut slices.