Oven-baked risotto

Oven-baked risotto

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(304 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 (317)

emmalouise283's picture
5

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.

samwatson's picture
5

Delicious! I used cubes of pancetta instead of bacon and found it take around 25 mins rather than the suggested 18 mins. Very, very easy to make.

ncsh556's picture
5

comes out perfectly. i'd double it for 4 adults though. :)

cdunne's picture
5

Really nice. I would definitely make this again. It did take quite a bit longer than 18 minutes in the oven though.

jounderhay's picture

A great dish my husband asked for seconds! Really quick and easy although I also needed to cook it for longer than 18 minutes. Will try it again will alternative ingrediants!

annkeane's picture

Lovely recipe - I added 6 Kaffir Lime Leaves - dried - and it gave the risotto a tangy Thai-style flavour. Will definitely do it again.

pixieloveheart's picture
5

I'm making this tonight for me and my boyfriend as we both love it and this is about the fifth time we've had it!

peejay13's picture
5

I love this recipe. I follow the recipe exactly and think it is just as succesasful as the many stove top risottos I've tried. We are a family of two greedy adults a 17 year old giant and a 15 year old picky girl and we all love it but I would double up the quantities if not having with garlic bread or as a side. That does leave enough for me to take to wor the next day for lunch though. Delicious!!!

thommich's picture
5

Simply delicious! So easy and tasty. Can't wait to make again.

hermionesheldon's picture
5

Everyone is right - very tasty! And easy with little effort. Will definiately make again.

wondermum's picture
4

We found this very tasty, will definately be making it again.

roebird1's picture
4

Delicious, but as above, would not feed 4 hungry adults.

loopy08's picture
5

This is now one our favourite dinners, so easy to make.

I definitley think it only serves 2 hungry adults, three as a light meal or an accompaniment.

I have also made a chicken version with leeks and mushrooms and then i added frozen peas for the last 5 mins of cooking.

I too have found that it takes more like 25 - 30 mins in the oven.

tanyac032002's picture
5

5* this is a quick mid-week meal, really easy to make and most of all it's very tasty.

djjackson's picture
5

Dead easy and tasty, used half amount of Bacon and 1 Chicken breast. Had no Cherry tomatoes so used frozen peas.

mariadawson's picture
5

Really easy to make, tasted great and was realy filling. Will definatly be making it again.

lyndsey_allison0506's picture
5

oh wow!! this has to be the best risotto i have ever tasted. I just wish i had had this recipe sooner - the number of times i have slaved away stirring stock into the rice!! this is so simple to make and the result is just delicious.

ol1vemag's picture
4

I tried this in the oven, but gave up as it took so long. I think it's easier and quicker to make this recipe on the hob, as you would a normal risotto. I added loads of bacon and parmesan and it was delicious!

kittendothroar's picture

really enjoyed this and so easy to make

hickmanh's picture
5

I've used mushrooms in this recipe instead of the cherry tomatoes.

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