Name: Oven-baked risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 250g pack smoked bacon chopped into small pieces; 1 onion chopped; 25g butter; 300g risotto rice; half a glass of white wine (optional); 150g pack cherry tomatoes halved; 700ml hot chicken stock (from a cube is fine); 50g parmesan grated

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Oven-baked risotto

Oven-baked risotto

Good Food team

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Serves 4

Easy

Prep: 5 mins - 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.496 ratingsRate

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Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy

Egg-free

Nut-free

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Almost-instant sweet wine ice-cream

A star rating of 4.7 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

250g pack smoked bacon

chopped into small pieces
1 onion

chopped
25g butter
300g risotto rice
half a glass of white wine

(optional)
150g pack cherry tomatoes

halved
700ml hot chicken stock

(from a cube is fine)
50g parmesan

grated

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Nutrition: per serving

kcal539
fat20g
saturates10g
carbs65g
sugars4g

low
fibre3g
protein24g
salt2.79g

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
step 2

Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

RECIPE TIPS

NEED MORE INSPIRATION?

Visit our storecupboard recipe collection for other ideas when raiding the fridge, freezer and cupboards.

Recipe from Good Food magazine, September 2005

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A star rating of 4.7 out of 5.496 ratings

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