Oven-baked risotto

Oven-baked risotto

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(306 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

    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 (318)

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.

samwatson's picture

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

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

cdunne's picture

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

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

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

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

hermionesheldon's picture

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

wondermum's picture

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

roebird1's picture

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

loopy08's picture

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

djjackson's picture

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

mariadawson's picture

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

lyndsey_allison0506's picture

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

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


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