Oven-baked risotto

Oven-baked risotto

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(291 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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zebrazebra1971's picture

I tried this for the first time the other day, never done a risotto before, it is fantsatic. Really enjoyed it, froze batches without cheese and will keep on enjoying this one.

dancingbunny's picture
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Really tasty, but I would fry the bacon separately next time and add it towards the end rather than mixing it in with the sauce, to make it crispier.

susiej's picture
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So very tasy and easy to make, added nothing to it and was delicious. my hubby made it last week as I was working late - he was so proud of himself !! Definatley one of our mid-week supper faves.

Hephzibah Smee's picture
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Great recipe. Love it that it is mainly store cupboard ingredients, so easy to make when you havent bought much in. Love this recipe and we have it regularly. I used need to cook it for 40 mins though until the stock is absorbed as put into cold casserole dish to go into oven.

natashamiller's picture
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Gorgeous. I boiled the risotto before it went into the pot cos we like it really soft and also increased the oven time to 30mins.

chedges's picture
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Yummy. This is a real lunchtime/cold weather comforting nosh. It doesn't have loads of flavours but you can add whatever you like to enhance. I added some chopped red peppers and peas. Also think it would be v delicious with some cooked shredded chicken.

paulineloweth's picture

Well, I followed the recipe to the letter and it turned out absolutely disgusting - a watery, revolting mess. Shan't be using this site again for any recipes - don't have the time to re make any meal. Thought ths was quick and easy - what a disappointment. Will stick to my own recipes from now on. Thoroughly disappointed.
Pauline (and goodbye to this site forever).

joannecollette's picture

I have made numerous recipes from this site, including this one and each time they have been fantastic. I have made this risotto more than once and have passed it on to other people who have also loved it.

ida1985's picture
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I use this over and over - but stir in boursin rather than parmesan, and often add mushrooms. Seriously easy recipe; far more relaxing to cook than traditional risotto. It's great!

beverleyv's picture
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Loved it! Halved the quantities (though quartered the cheese) and added a handful of mushrooms and corn - plenty for the 2 of us.

webbs117's picture

well it turned out really tasty.my kids already had dinner but still managed a plateful!i did a lower fat version...instead of bacon i dried fried some ham.i added 1 leek,mushrooms,garlic.instead of cherry toms i added Sainsbury's TTD sun blush mediterranean toms in oil and oregano(which are lovely on their own with crusty bread!)1 tbsp tomato pure.i didn't add any cheese but when it came out of the oven i added half a cup of water just to loosen slightly.
served with crusty bread and what was left of the bottle of wine..:) :)
i'll def be making it again..

webbs117's picture

mmmmm.. i'm going to attempt to make this tonight with just a slight variation and will leave a comment after on how it all goes!!!!..have always wanted to make a risotto and like previous comments,it's either too time consuming with the adding of the stock or its just the unknown.i'm quite interested to see how the oven method goes...fingers crossed. :)

taradickinson's picture
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Delicious and so easy, can just leave it in the oven. Served it with asparagus. My parents had seconds, so yummy!

maggyfaz's picture
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Lovely dish! I swapped the tomatoes for leeks and added garlic, and it was delicious! One problem though was the chicken stock -I used the right amount of cubes to get 700ml of stock, but found it dominated the dish. Next time I'll make it a bit weaker - or try fresh stock. But I definitley will be making it again.

fmcroberts's picture
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Lovely. Like many others I found it needed 30 mins in the oven but was worth the extra wait. I might use a pack of thinly sliced chorizo next time instead of the bacon.

debs3016's picture
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Delicious! Needed longer in the oven as others suggested. Will be making again and again!

cocovanilla's picture
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So good and so easy, and PERFECT risotto after 18 minutes exactly as stated in recipe. wow!

laureana's picture
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this was A-mazing!!! i used chicken stock, and as i was serving with chicken only added peas, and roasted the cherry tomatoes with the chicken. soooooooooo easy!! never made risotto before, but my boyfriend and even my mum loved this!

ms51rg's picture
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We used cooking bacon so had even chunkier bits. Very nice and easy. But took alot longer (about 40 min).

janelow's picture
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Cooked this for the first time tonight and it was a great success. Definatley needs 30 mins in the oven. Can't wait to try it again with some added extras such as peas or chicken. My husband and I ate the lot even though it said it would serve four! Oh well - diet can start next week!!

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