Oven-baked risotto

Oven-baked risotto

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(304 ratings)

Prep: 5 mins - 10 mins Cook: 25 mins


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



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

  • 25g butter



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


  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 (317)

carlylion7's picture

Yum yum yum......found it quite salty the first time i made it so used unsmoked next time and only added pepper as the seasoning. Love how you prepare it and just leave it to cook in the oven - soooo easy. Easily halved too :)

ellamullins's picture

Love this recipe and the first time I made it, it was perfect, but ever since, despite following the recipe, I can't get the liquid to absorb and it now takes twice as long to cook. I recommended this recipe to a friend, who also had perfect results the first time and the same problems with the liquid the second time. Help!

joppauk's picture

Was OK - first time I have cooked risotto and found it quite stodgy to be honest - however the wife loved it so will try again another day!

jedimaster's picture

This recipe is fabulous! You can quickly pop it in the oven after work, have a shower and change while dinner cooks away. Then you are relaxed and ready for a glass of wine (some of the white left over from the cooking) and an enjoyable meal with the family. This is now a staple in our house also regularly cooked for the Home Economics staff at the school I work at on our Year 6 open evenings, much to the envy of the staff in the neighbouring Maths dept!

holds1's picture

Was dubious as risotto should be made the proper way but this was the best risotto I have ever made! Made is a veggie version so fried the onion as suggested, added grated courgette and small diced cubes of carrot. Then the stock and some sun-dried tomotos and into the oven. 18mins later - perfect!

One point - don't feel the need to add salt unti you've tasted the cooked dish as it was naturally salty.

twiggles's picture

This is the 1st time I have made a successful risotto....full of flavour...right consistency. I plan to add other ingredients next time. I also found that cooking time was longer than stated.

kirstyinnes2002's picture

We absolutely loved this recipie - enjoyed by the whole family. I never had any fresh tomatoes so I used tinned. I make risotto regularly but have never made it in the oven - normally stand over the post for at least 20 mins so i was a bit dubious about this recipie, but it was perfect for a midweek meal and so easy!

mcfarde's picture

This was great - so easy and tasted great - I will be making this often in future

cerys11's picture

This is a lush recipe! I am only 12 years old and I cooked it for the family! They loved it! It was VERY easy to make! I would absolutely make this again!

lmeyer's picture

Really tasty and easy. Didn't think it would work, but it did!
Also looked nicer in real life than t does in the picture

missmonkeyhill's picture

Loved Loved Loved this. Made it just as it was written and the family loved it. Luckily the 2 kids are small because my husband and I could have easily finished it off ourselves!

aimeep's picture

This is the first risotto I made & I have now made it 6 times for friends! I find that it's enough for four adults and serve it with French bread. It takes 25mins in the oven. I like my bacon crispy so I dry fry it in a frying pan on the stove while the risotto is in the oven and I add it once the risotto is cooked just before serving. Yum!

cgilmore's picture

Very easy, would recommend adding peas or spinach a few minutes before cooking time ends. Great recipe to try if you haven't made risotto before. Big thumbs up!

pupsiecola's picture

Have always been terrified of making risotto. This was my first attempt. Made it with chicken and added peas. Left out the tomatoes as husband not keen. Absolutely delicious. Will definately make again, with bacon and chicken and maybe sweetcorn.

bigcooklittlecook8's picture

its really tasty, you could even add chicken pieces... YUM!!!!

bellamonkey's picture

Love this recipe, I use it over and over again, also if you have any left overs it freezes really well. My husband takes the left overs into work and reheats in the microwave.

neatandtidy's picture

I made this last night and it was delicious!! This is the first risotto ive cooked - always stayed away from them because of the standing over ther pan element and worked a treat. I fried the bacon and added chorizo as suggested by some others, added a leek to the onion and kept the rest the same, I also found 30mins about right. I may have put abit more than 300g rice but portionwise - both my partner and i had big portions with enough left over for him to have seconds and leftovers for my lunch.

morris17's picture

lovely and creamy,really easy and quick. I added abit of cooked chopped up chicken leftover from yesterdays roast, mushrooms,peas and some extra tomatoes to the original recipe. Made loads for hubby, me and 3yr old. Could you freeze it??

rreitsma's picture

Easy to make risotto, with great taste. I would suggest to add some peas or other vegetables. My version was a bit salty, some green vegetables would have made this into a six-star rating.

Hephzibah Smee's picture

Wonderful recipe. So easy. A staple meal in our house


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