Oven-baked risotto

Oven-baked risotto

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(281 ratings)

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Cooking time

Prep: 5 mins - 10 mins Cook: 25 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
517
protein
22g
carbs
63g
fat
20g
saturates
10g
fibre
2g
sugar
0g
salt
3.38g

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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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.

Recipe from Good Food magazine, September 2005

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Comments

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naomimary's picture
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lovely recipe I changed white wine for rose wine and worked just the same.

wbowen10's picture
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loved it, it was very nice

janjan87's picture

Tried this meal last night after needing to finished up most of the ingredients from the recipe and very glad I opted for this. It came out lovely and creamy, hubby agreed it tasted amazing! I fried off some celery and mushrooms with the onion. Used a porcini mushroom stock cube instead and used unsmoked bacon for a less salty taste, oh and a whole glass of white wine! ;o) Kept everything else the same. Definitely wasn't 18 mins and even after 30 mins mine still wasn't done, ended up being in for about 45 mins but was worth the wait and would definitely make this again. It could be easily adapted and changed to suit tastes as well. Ended up serving this with green beans as I needed to finished them up. Perfect :o)

bikerbell's picture
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Oops that should have been 4 stars

bikerbell's picture
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I found this to be quite nice, although I did substitute chorizo for bacon and added baby spinach at the end ( won't add this next time, think peas would work better)
I halved the recipe for the two of us and found it plenty and served it with garlic bread. Next time I will increase the chorizo and maybe add bacon as well, also add garlic.

Daisyjoy's picture
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REALLY yummy! Even my picky 5 year old liked it :) I added a bit more stock (800 ml) and cooked it for about 30 mins as previous reviewers had said it took a bit longer. I also added chopped mushrooms at the same time as the onions and a few frozen peas with the stock to up the veg content - I'll definitely be making this again. Oh, and used cheddar instead of parmesan as we had it, still delicious.

lizbee72's picture

Love this simple meal- third time I have made it now. Tasted and looked beautiful on a bed of spinach.

chefbf's picture

This was great! I've never made a risotto before I'd heard they're really time consuming and easy to get wrong but this was so easy! I fried up some chicken breast and put that in with it and reduced the amount of bacon and also added some mushrooms. After reading the comments I cooked in the oven for 25 mins and was perfect. Annoyingly I forgot to put the Parmesan in but it still tasted lovely! A good base to add lots of exciting ingredients, I will definitely use this recipe again.

tillyfloss80's picture
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So easy to do, works every time and extremely tasty. One of our favourite recipes.

hannah421's picture

Fantastic recipe. I added mushrooms when cooking the onions and butter which worked well. I also added some black pepper when stirring in the parmesan.
Can definitely recommend this!!

gemma99's picture

So tasty! will be a regular in my house! Even picky hubby cleared his plate :) Didn't have white wine, parmesan or tomatoes so used rose wine, Sundried tomatoes and cheddar - gave a really rich flavour which was gorgeous! Its also something I would make for a dinner party! I would say try this recipe at least once! easy peasy - for some reason wont let me rate this but it is defo 5stars!

gemma99's picture

made again 16/11/13 for a dinner party for 8.. Everyone commented how nice it was. Added chorizo too and it was lovely! had with garlic bread and we had a table of empty plates! Yum!

sasspot's picture

Really easy and super delicious

marinaveiga87's picture

Tasty one pot recipe, easy to make!

hanny16's picture

I was really impressed with this. I ended up making it for Come Dine With Me style dinner party and it went down a treat. I made it with sweet potato and chorizo and increased the ingredients by half to make it for 6 people and it took about 40 mins in the oven to cook. Will be making this a lot in the future, it is so easy and tastes amazing!

marina281185's picture

I cannot believe how delicious this was. From now on, this is how I'm making risotto!

t3clark's picture

YUMMY RECIPE!!!! I agree with what most people are saying, I found it did take longer than the suggested 18 minutes (in fan assisted oven) to cook it took me 30 minutes. Also i didn't put cheese in the risotto and still tasted lovely. I also fried the bacon, onions and butter instead of oven cooking them than once they were cooked i put them in a casserole dish with a lid followed the rest of the recipe, tasted lovely.

sherhod83's picture

Really nice recipe, easy to make and turned out really well. Used Chorizo instead of bacon, and added mushrooms and roast squash. Timing not far off if you like firm rice, had to add a little extra water, final cooking time about 30min - will defiantly make again

louokane's picture

Lovely recipe and so simple to make. A favourite with everyone in our house.

frowne's picture
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So easy and delicious - I loved this recipe.

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