Oven-baked risotto

Oven-baked risotto

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(298 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

    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…

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  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 (315)

zombiecandy's picture

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

crystal65's picture

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

pbarnesf's picture

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

macyrae's picture

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

Suprisingly easy and really tasty

monenna's picture

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

onions with leeks
bacon with chorizo

chilli flakes

absolute winner!

katycooks's picture

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

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

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

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

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

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

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

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

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 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..


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