Oven-baked risotto

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Good Food

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1. Video tutorial: Risotto

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.
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.

Per serving

517 kcalories, protein 22g, carbohydrate 63g, fat 20 g, saturated fat 10g, fibre 2g, salt 3.38 g

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Results 1-20

• Caroline

  04 November 2007

  Caroline rated this recipe

  

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• kitkat

  06 November 2007

  kitkat rated and commented on this recipe

  

  Sooooo easy to do just what you need when you are pushed for time. Says it served four but it just managed my husband , my self and our youngest child (14 mths old)!! Too tasty by far!!!

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• Joanne

  21 November 2007

  Joanne rated this recipe

  

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• Clare

  26 November 2007

  Clare rated and commented on this recipe

  

  Very easy to follow especially if you are short for time, You dont have to stand over the pan constantly stirring and making sure it doesnt stick to the bottom of the pan. I also use this base receipe and add corgettes, ham pieces & even sweetcorn for a different flavour.

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• Alan

  05 December 2007

  Alan rated and commented on this recipe

  

  Superb, dead easy and gorgeous. Great with black pepper and the rest of the white wine!

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• Rachel

  28 December 2007

  Rachel rated and commented on this recipe

  

  Easy to make, and delicious!

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• nicolajane

  31 December 2007

  nicolajane rated and commented on this recipe

  

  Used left over gammon ham and was delicious! Very easy to make.

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• inverview

  23 January 2008

  inverview rated and commented on this recipe

  

  This recipe is ACE. Really simple and really tasty. Made it with chicken instead. Only problem we had is that we made it with wholemeal rice (not risotto) and after 25 mins at 180 it didn't look like anything had happened. Cranked up the oven to full blast - around 230 - and left for another 20 -25 mins and it was ready! Served it with peas and asparagus as it was lacking in fruit/veg portions! Really really yummy will definitely be making again.

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• Jaime George

  01 February 2008

  Jaime George commented on this recipe

  This was fab, so quick and easy. I found it took 25 mins instead of 18, I used chicken instead of bacon and put peas, corn and asparagus instead of tomatoes, no standing over the hob and it was was a perfect risotto ! just stirred in some butter and parmesan after removing from the oven. Brill

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• skully

  03 February 2008

  skully rated and commented on this recipe

  

  A friend cooked this for me on New Years Eve and she also added peas. She served it with seared tuna and it was delicious! Glad I've found the recipe.

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• EASYTEAS

  21 February 2008

  EASYTEAS rated and commented on this recipe

  

  i cooked this in wok type frying pan on top of cooker ,tasted great no problem at all .

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• lexi

  28 February 2008

  lexi rated and commented on this recipe

  

  I cook this recipe time and time again and the kids will often request it. The taste is so creamy and full of flavour even the 3 year old loves it. I use applewood smoked streaky bacon and serve it with pitta bread. I occasionally add other ingredients but prefer the original recipe. I cook half as much again as there are 5 of us and there are never any leftovers. A great store cupboard meal that is so easy to make - a real family favourite.

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• mum_of_three

  15 March 2008

  mum_of_three rated and commented on this recipe

  

  Can't praise this risotto enough. Really quick and easy and no need to stand at the hob stirring! I did find it needed more like 30 mins in the oven but was then deliciously soft and creamy. My 3yr old enjoyed it as much as me and hubby. Think this will quickly become a family favourite but would also be a good recipe to serve to friends as looks more impressive than the effort involved!

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• nicholastelter

  29 March 2008

  nicholastelter rated and commented on this recipe

  

  Really easy to make, very tasty.

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• louisa

  09 April 2008

  louisa commented on this recipe

  really easy and very tasty!

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• louisa

  09 April 2008

  louisa rated this recipe

  

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• tastytash

  14 April 2008

  tastytash rated and commented on this recipe

  

  Fantastic recipe! I love risotto but never make it because I can't be bothered to stand over a pan stirring it. This is the perfect solution. Also, was the quickest meal in the world to make and it came out a perfect consistency. I used the above measurements but found it only fed me and my boyfriend so would make more next time. I also found that it needed 25 mins in the oven rather than 18. I used the original recipe ingredients but you could easily add lots of other ingredients to vary it and spice it up. Fab meal and will be making very often I think!!

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• Lorraine

  17 April 2008

  Lorraine rated and commented on this recipe

  

  This recipe is delicious and SO easy. Just the thing when you've been out and want something quick and filling. Everyone who has tried it has loved it.

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• Dave's Faves

  25 April 2008

  Dave's Faves rated and commented on this recipe

  

  Found this recipe really very nice. I added Chicken breasts cut into small chunks and also when serving a little pepper sauce. It was great and the family loved it.

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• The Stubbs

  28 April 2008

  The Stubbs rated and commented on this recipe

  

  Serves 4 children! My friend and I polished this off between us quite easily (and very satisfactorily) but this will not serve 4 adults, ever!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 10 mins

Cook 25 mins

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

Per serving

517 kcalories, protein 22g, carbohydrate 63g, fat 20 g, saturated fat 10g, fibre 2g, salt 3.38 g

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