Oven-baked risotto

Oven-baked risotto

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(285 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
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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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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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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.

jenniferglover's picture

This is a great recipe, so quick and simple! I was cooking for a few vegetarian friends, so omitted the bacon and swapped chicken stock for vegetable stock. I also added some butternut squash, red peppers, garlic and some peas! Went down very well with friends and family, will definitely be using this recipe again!
(It did take 25 minutes in my fan assisted oven, not 18)

bfprim's picture

I love this recipe! For those struggling with the time in the oven, I usually do this on the gas hob with a tight fitting lid and it seems to be done in about 15 - 18 minutes. I love reading all the variations on here and often use them myself! Thanks everyone and enjoy!

Alex Stratford's picture

Great recipe, don't need to stand over a stove for 45mins! I added olives which worked really well, definitely needs 30mins cooking time.

last edited: 11:46, 3rd Jul, 2013
turkishjelly's picture

Absolutely gorgeous! This is so easy to make and it even had my fussy brother asking for seconds. I also added some porcini mushrooms and substituted some of the chicken stock with the mushroom stock (I used dried porcini mushrooms which were soaked in water and this makes the mushroom stock).

karipatta's picture
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This risotto is delicious and so easy. I only had 125g bacon and I added 100g chopped marinated artichoke hearts, but other than these small changes, I followed the recipe. I found it needed another 10 minutes in the oven. I will be making this again!

gail35mitchell's picture
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Works perfectly every time. A regular in our house.

suzymhall's picture
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Very easy and tastes lovely. There wasn't a huge amount of food there. Next time I'll definitely make it with extra veg on the side.

rononsmum's picture
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I personally liked this recipe but my son wouldn't even touch it. I'll just have to add risotto to the long list of foods this fussy little 4yr old won't eat!

traceyrennie's picture
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I use a tin of chopped tomatoes and reduce the stock to 350ml. Really easy and tasty and if I have any leftover cooked chicken I add that too.

jocollins1967's picture
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Brilliant recipe, have cooked it many times and it always comes out perfect. It does, however, take a little longer to cook than stated. Endless variations are possible. I leave out the tomatoes and cheese and add chorizo, chicken and either leeks, peas or artichoke hearts. Delicious!

jonhale38's picture
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Easy to do and very yummy I found it needed 30 mins in the oven and not the 18 shown

jose81's picture
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I've reviewed this before but we've had it so many times I wanted to add another! I don't think I've cooked risotto the classic way since discovering this recipe, and everyone loves it. Tried it tonight with unsmoked bacon and prefer the less salty taste of this. Also added half a leek in place of half the onion (more veg!) and only used 250g rice. Easily fed three adults. Oh, and definitely needs 25mins cooking time.

carab's picture
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Oh my goodness, this is the best risotto I have ever tasted and soooo simple to make. I substituted the bacon for chorizo and the cherry tomatoes for baby plum tomatoes and it was divine!!!! The wine definitely adds to the flavour (I tipped in a full glass of dry white).

sarahmartyn's picture
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Forgot to rate before- definitely 5 stars!!

sarahmartyn's picture
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Didn't have white wine so added a splash of white wine vinegar instead. Also cooked it for a little longer than the recipe states. End dish was really tasty. Make sure you give it a really good stir when it comes out of the oven to break up the tomatoes and enrich the sauce. Went down a treat as a buffet dish for the family on Good Friday-everyone loved it and my brother (who doesn't really cook) even asked me for the recipe!

traceyrennie's picture
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Really easy and tasty. I served 5 with this and also served it with sliced chicken breasts. I have also added sliced cooked sausages after cooking which went down very well.

laonie's picture
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My son doesn't like tomato so I made this using applewood smoked bacon, mushrooms, spring onions and asparagus. I didn't have any decent parmesan in the house so I used aged smoked cheddar instead. Yum! The entire batch only made enough for me and one perpetually 'starving' 14yo.

ruthdavis560's picture

Did this just now and was in a hurry, it was easy and done to perfection in the 18 minutes which allowed me time to get ready to go out, perfect!

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