Oven-baked risotto

Oven-baked risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(287 ratings)

By

Magazine subscription – 3 issues for £3

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
Save to My Good Food

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mariadawson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

lyndsey_allison0506's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

fionamckenzie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious

tonmilbil's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simple and delicious, for anyone who loves risotto but hates stirring then this is the recipe for you!

tanyac032002's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is such an easy, fantastic recipe!

kazdav's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I liked it but my kids didn't and most of it went in the bin!

Aah well back to the drawing board.

helenb123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic receipe so easy its stupid, have tried numerous receips and none have work like this one - cant receommend highly enough -

provene's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wonderfully easy, but like everyone says needs longer in the oven, but that's OK, gives you a chance to go off and have a hot bath whilst it cooks all by itself! Very popular with all four family members - a rare thing indeed!

denisebrown's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I added some green beans once and peas the next time, both worked well. The first time we had it as an accompaniment to chops, but everybody (including my 15 year old meataholic son!) agreed that it was good enough to be a meal in itself.

lesley1142's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice although I thought it lacked that special creamy taste and texture of pan done risotto. I used pancetta instead of bacon pieces and it worked great. I did find lots of liquid left at the end and had to drain but otherwise a great side dish.

jaffapie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I LOVE this recipe!!

elliott1920's picture

We love this, my 2.5 year old loves it too. We always add lots of extra tomatoes and the peas mentioned by someone else - a real weekday wonder.

alexandraswift's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious, dont think I will be making traditional risotto stove top risotto any time soon. Changed the cherry tomatoes for mushrooms and stirred in some butter with the cheese at the end. Some of the other comments say just enough for two adults, I disagree, loads for me and my husband with seconds and two servings left over!

debcas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a fabulous recipe. Really simple, but still really tasty. My whole family love it.

jayzee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Was so looking forward to doing this recipe but panicked when it said, 'tight fitting lid' i only had a pirex dish and a loosely fitting lid, didn't even belong to that i don't think! (i've since bought a top le cruset' casserole pot so i can do it pro stylie! It's fab, went down a treat! So fab, really lovely!

I added extra parmesan, just coz i'm greedy, there really was no mneed, it was really lovely and cheesy with the amounts stated but wasn't ruined!! Give it a go! :)

pmr747's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy to make and just as good taste as Risotto the traditional way. We used Chicken and Veg stock rather than bacon to keep the calories down and it tasted great. Definitely make again and experiment with other ingredients

crazyhazy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very yummy, like a few others though I've found it takes about 25 mins rather than 18, but still quick and easy.

Pages

Questions

Tips