Oven-baked risotto

Oven-baked risotto

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(274 ratings)

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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

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

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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

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Comments

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dstubbs1's picture
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Serves 4 children! My friend and I polished this off between us quite easily (and very satisfactorily) but this will not serve 4 adults, ever!

dehvem's picture
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Found this recipe really very nice. I added Chicken breasts cut into small chunks and also when serving a little pepper sauce. It was great and the family loved it.

lorraine21's picture
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This recipe is delicious and SO easy. Just the thing when you've been out and want something quick and filling. Everyone who has tried it has loved it.

tphotiou's picture
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Fantastic recipe! I love risotto but never make it because I can't be bothered to stand over a pan stirring it. This is the perfect solution. Also, was the quickest meal in the world to make and it came out a perfect consistency. I used the above measurements but found it only fed me and my boyfriend so would make more next time. I also found that it needed 25 mins in the oven rather than 18. I used the original recipe ingredients but you could easily add lots of other ingredients to vary it and spice it up. Fab meal and will be making very often I think!!

louisanoelle's picture
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really easy and very tasty!

nicholastelter's picture
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Really easy to make, very tasty.

alisonedwards's picture
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Can't praise this risotto enough. Really quick and easy and no need to stand at the hob stirring! I did find it needed more like 30 mins in the oven but was then deliciously soft and creamy. My 3yr old enjoyed it as much as me and hubby. Think this will quickly become a family favourite but would also be a good recipe to serve to friends as looks more impressive than the effort involved!

krazylegs's picture
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I cook this recipe time and time again and the kids will often request it. The taste is so creamy and full of flavour even the 3 year old loves it. I use applewood smoked streaky bacon and serve it with pitta bread. I occasionally add other ingredients but prefer the original recipe. I cook half as much again as there are 5 of us and there are never any leftovers. A great store cupboard meal that is so easy to make - a real family favourite.

curryman1955's picture
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i cooked this in wok type frying pan on top of cooker ,tasted great no problem at all .

sutcliffe's picture
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A friend cooked this for me on New Years Eve and she also added peas. She served it with seared tuna and it was delicious! Glad I've found the recipe.

jaimegeorge's picture

This was fab, so quick and easy. I found it took 25 mins instead of 18, I used chicken instead of bacon and put peas, corn and asparagus instead of tomatoes, no standing over the hob and it was was a perfect risotto ! just stirred in some butter and parmesan after removing from the oven. Brill

inverview's picture
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This recipe is ACE. Really simple and really tasty. Made it with chicken instead. Only problem we had is that we made it with wholemeal rice (not risotto) and after 25 mins at 180 it didn't look like anything had happened. Cranked up the oven to full blast - around 230 - and left for another 20 -25 mins and it was ready!
Served it with peas and asparagus as it was lacking in fruit/veg portions! Really really yummy will definitely be making again.

spectrumnicolac's picture
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Used left over gammon ham and was delicious! Very easy to make.

edonhill's picture
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Easy to make, and delicious!

egg1000's picture
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Superb, dead easy and gorgeous. Great with black pepper and the rest of the white wine!

clareb30's picture
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Very easy to follow especially if you are short for time, You dont have to stand over the pan constantly stirring and making sure it doesnt stick to the bottom of the pan. I also use this base receipe and add corgettes, ham pieces & even sweetcorn for a different flavour.

kitkatchunky's picture
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Sooooo easy to do just what you need when you are pushed for time. Says it served four but it just managed my husband , my self and our youngest child (14 mths old)!! Too tasty by far!!!

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