Single pot wonder dishINGREDIENTSHandful dried apricots, chopped1 litre vegetable stock or water30ml (2 tbsp) butter15ml (1 tbsp) olive oil1 onion, finely chopped1 garlic clove, finely chopped6 small rosa tomatoes, halved8 rashers rindless streaky bacon, chopped200g (1 cup) risotto rice150ml white wineFreshly grated parmesan cheese, to serveFresh flat-leaf parsley, finely chopped, to serveSalt and pepper, to tasteMETHODSoak the apricots in freshly boiled water for 20 minutes and drain. Meanwhile, bring the stock or water to a gentle simmer in a separate pot. Heat the butter and oil in a pan and fry the apricots, onion, garlic, tomatoes and bacon for about 3 minutes. Stir in the rice and cook for 2 minutes. Add the wine and cook, stirring, until the liquid has been absorbed. Add the stock or water to the rice mixture a ladle at a time, stirring continuously and making sure the liquid is absorbed before you add the next ladle. This should take about 20-30 minutes. The rice should still have a slight bite when done. Stir in parmesan and parsley, season and serve immediately. Serves 4...