Oven-baked risotto

Oven-baked risotto

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(303 ratings)

Prep: 5 mins - 10 mins Cook: 25 mins

Easy

Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal517
  • fat20g
  • saturates10g
  • carbs63g
  • sugars0g
  • fibre2g
  • protein22g
  • salt3.38g
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Ingredients

  • 250g pack smoked bacon, chopped into small pieces
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • half a glass of white wine (optional)
  • 150g pack cherry tomatoes, halved
  • 700ml hot chicken stock (from a cube is fine)
  • 50g Parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

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Comments, questions and tips

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Comments (317)

CSur's picture
5

Easy recipe and tastes so good! I used chorizo instead of bacon and I also added a red pepper. A great one pot meal.

lurvlyloz's picture
5

Loved this! Never made w risotto before but this was really tasty. I'll definitely make this again. I added a leek but that's the only addition i made

BrookeBurdis's picture
5

Such an easy recipe! Highly recommend adding the white wine for flavour and I altered the recipe using leek instead of onion, added mushrooms a clove of garlic and took out the cherry tomatoes. But the way it's cooked makes it so much quicker and easier.

moncanard's picture
3.75

Nice recipe if you can't be bothered with all the stirring with the usual method. However, 18 minutes is nowhere near long enough for the rice to absorb the stock and wine, it looked like soup rather than risotto! I found just under 40 minutes worked fine and you pretty much put anything you like in. Would definitely make again.

abbyrees's picture
5

Fantastic recipe, which can be adapted to many different 'fillings'. Never again will I slave over a stove to make risotto. I used 200ml wine and same amount of stock suggested, it took 30mins to perfection.

callumclarke's picture

Fantastic and so easy! Highly recommend!!

Rachel Claire Davies's picture
5

Just cooked this for my boyfriend and my Dad. It went down really well. I threw all sorts in, mushrooms, yellow pepper, chicken and it tasted lovely. Used 800ml of chicken stock and probably a bit more than half a glass of wine.. it also needed to be cooked for 30 minutes. Once you have everything in the pan, it's a simple case of putting in the oven, sitting back with a glass of prosecco and waiting for the magic to happen. Served with warm baguettes and more prosecco. What more could I ask for on a cold winter's night?

JanieMT's picture
5

Love this recipe, very easy mid week pleaser. Agree with other posts it takes more like 25 minutes. I like to stir in a small bag of Spinach at the end, it just wilts in the heat of the risotto and helps towards the 5-a day quota!

Annabatten's picture
5

Delicious! Make this all the time and add a couple of leeks instead of onion

kiwilady's picture

Made this quickly for lunch to try it out. Didnt have all the exact ingredients but it still worked. No bacon but added chooped mushrooms with the onion. No white wine so used Rose. No cherry tomotoes but used chopped salad tomatoes and some sundried tomatoes I had left in the fridge. It took a little longer in the oven but not too much. I think it turned out well and super easy. Definitely a basic receipe that you can swap and change depending on what you have in and what you fancy.

claire2121's picture

12 year old daughter just cooked this, we didn't have the wine to add but still lovely, will be making many more times.

AshleyP's picture
5

Tryed this first time tonight I thought risotto was supposed to be hard to cook and waiting and adding and stiring. But this is SOOooo simple. I didn't do onions separate I just fried onions and bacon (I added peppers) added wine, rice, stock and bobs your uncle. Def going on our dinner's list

jennykw's picture
5

Love this risotto! I substituted the bacon for chorizo and added chicken and prawns and peas just before the end. Such an easy version of a risotto and so tasty!

hcupcake19's picture

I've made this a couple of times now and it's brilliant! You do need quite a lot of stock or the rice is a bit hard, but even so it still tastes great.

cdacn1's picture

I can see why this has so many comments. It has to be the easiest risotto ever and really good taste.As suggested by others i used some porcini mushrooms and vermouth instead of wine. Very tasty, will be made again. Mine took the alloted time so no issues there, five stars.

Zoe73's picture
3.75

Easy risotto recipe. Didn't have wine but still tasted good. Makes a good healthy amount. Very versatile. I added celery and courgette. Took a bit longer in the oven, around 30mins.

Joesyjo's picture
5

Lovely! Went down well with all the family. Very filling. I cooked for 30 minutes and it came out perfectly. We had with steamed broccoli. Going to try it with chicken and bacon next time and maybe some mushrooms too!

vrog's picture
5

Have made this a few times - always good. This time I didn't have enough risotto rice so made the quantity up with pudding rice. This worked fine and still only took 20 mins.

buttons13's picture
5

lovely recipe I changed white wine for rose wine and worked just the same.

wbowen10's picture
5

loved it, it was very nice

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Questions (5)

spitfire's picture

I note the advice for increasing the recipe to feed 8 but how about reducing it to feed 2? Again, would you simply halve the ingredients? Would the cooking time be affected - comments on the site indicate that it takes longer to cook than 18 minutes (when cooking for 4)?

goodfoodteam's picture

Thank you for your query. Yes, halving the ingredients would definitely work. You'll need a small enough dish so the rice can be sufficiently covered with stock. We haven't tested for exact cooking times using a smaller quantity but don't recommend reducing the cooking time by much as the risotto rice needs sufficient time to cook. Try checking after 16 minutes and then again at 18 if it isn't ready. Let us know how you get on!

paulsaker's picture

If I wanted to make this for 8 people would it just be as simple as doubling the amounts of all of the ingedients?

goodfoodteam's picture

Yes this can be doubled although it will effect the cooking time so the best thing is to still cook the risotto in the oven in two batches of four portions.

margaret84's picture

Can you freeze this recipe? Would love to make a batch for work lunch - thank you!

Tips (3)

JessicaB93's picture

Really nice easy way of making risotto. Changed the cherry tomatoes to peas which was yummy. I also had veggie bacon in mine and the other half had normal bacon, mine tasted really nice and he said his did too :) Will definitely have this again!

georginahall26's picture
5

Very yummy. Done this receipt a few times adding chicken in as well. Going to try using beef and beef stock!

juniperchick's picture

Definitely needs more than the 18 minutes in the recipe. Mine took about 40 minutes. I'd say check after 30 minutes and work it out from there.