Oven-baked risotto

Oven-baked risotto

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(301 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…


  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 (316)

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

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

maggyfaz's picture

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

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

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

cocovanilla's picture

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

laureana's picture

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

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

janelow's picture

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!!

debs3016's picture

Delicious and so simple! I added frozen peas as suggested by another review. I left it in the oven for about half an hour and it was perfect. I would say this serves 3 adults.

geraniumtomcat's picture

This is one of our favourites! I tend to stir in a bag of baby spinach leaves at the end too. Above comments are right about the portion size - we scoff the lot between 2 adults and one child. Mind you, it is very morish...

tinydancer's picture

i loved how easy this recipe was, I can't usually be bothered with the laborious stirring involved to make risotto so this was excellent, and I can see myself using this recipe as a base for different flavours.

hollenka99's picture

Dead easy and very tasty

dawniet's picture

Was delicious! Will be making again as it was quick and easy and very tasy.

ict_coord's picture

Great for all the family- delicious!

jonemarsh's picture

This recipe is so simple to make but results in such a tasty dish enjoyed immensely by the whole family. I added one chopped up chicken breast and a handful of chopped mushrooms and the dish was so good. Highly recommended!!!

jonemarsh's picture

Excellent recipe, very easy to make and full of flavour. I added one chopped chicken breast and a few chopped mushrooms and the whole family absolutely adored it! Highly recommended.

emmadoran's picture

Just made this for tea and loved it! I wasn't sure I could fry in the casserole dish I was using so I stir fried chicken/salami/onion and courgette in a small pan then added to the rice/stock/wine and chucked in a cup of frozen peas and sweetcorn. Cooked for 40 mins as the casserole dish was cold when I put it all in and worked perfectly. Very easy, lovely and creamy - would make 2/3 of the recipe amount next time though as this was too much for 2 with all the extra bits I threw in. Great recipe, thanks!

emmalouise283's picture

This was nice the first time I made it. However today I didn't have any tomatoes and only had a couple of bacon rashers so I substituted a red pepper and some chorizo. It turned out even better than the first time!
Definately one for the binder and so quick and easy.


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