Oven-baked risotto

Oven-baked risotto

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(306 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 (318)

Hephzibah Smee's picture
5

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

louisehoward's picture
5

This really is a scrummy recipe, takes all the labour of making risotto. Give it a go you wont be disappointed!!!

hollywoozle's picture
3

A nice and simple meal though a bit heavy for my tastes. Boyfriend thoroughly enjoyed it though.

zombiecandy's picture
5

Very nice, but mine needed a half hour in the oven, but still tasted just like a 'pan stirred' risotto :)

crystal65's picture
5

Brilliant recipe, quick and so easy.. My family loved it. I added mushrooms to it and it was gorgeous.

pbarnesf's picture
4

Delicious!! Was just enough for me, my hubby and my 2 year old son. My son even asked for more!!

macyrae's picture
4

This was really easy & so quick to make perfect for mid week meal. We all enjoyed it and shall make this again soon. Just serve with a little steamed veg or salad to help with your 5 a day

hrainier's picture
4

Suprisingly easy and really tasty

monenna's picture
3

I found this a bit salty and a bit dry. Next time I'd use better quality rashers and a bit more liquid

jakesimpson's picture
4

replace:
onions with leeks
bacon with chorizo

add:
chilli flakes

result:
absolute winner!

katycooks's picture
4

Well, my result looked exactly like the picture and tasted great. But I have to say, the effort involved was really no less than making risotto the normal way. Admittedly, I had an issue with the quantity of liquid. I was cooking for 1 and dividing all the quantities by 4 never works properly, so I had to keep checking it and adding more liquid - so, basically the same as cooking it on the stove but you need oven gloves! The result was very tasty though, and the only thing I would do differently next time, would be to add some petit pois for the sweetness and colour.

farzbuen's picture
5

Really easy risotto!

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
4

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
5

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
5

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
5

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
4

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.

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