Oven-baked risotto

Oven-baked risotto

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(285 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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fegregory's picture
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This was lovely and the portion size was just right for a family of 4 with two under 5s. The only comment I would make is that the timing seemed to be way out. I checked it after 30 mins and it was nowhere near done. It took an hour.

jose81's picture
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Just made this for the second time and LOVE it! Added a chopped leek and doubled the butter with the onion stage. Took 25mins in fan oven and was perfect with a green salad. Made two massive adult portions and a pretty big toddler portion. No leftovers!

dottiedoodah's picture
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I didn't have any bacon or cherry tomatoes so I used 3/4 tin of chopped tomatoes and chorizo slices chopped up - even though I cobble together the ingredients from the very back of my cupboard and the bottom of my fridge it still seemed to work out ok and was easy peasy. I served it up with trepidation as the kids sniffed at it suspciously, then took tentative mouse size nibbles - then a bigger bit, and a bit more - polished off the whole plate! A winning combo - easy, quick fairly healthy and the kids loved it!

marinaveiga87's picture

We love a one-pot wonder and this leave-it-alone risotto is perfect.

nicolaboo's picture

This was the nicest risotto I've ever had - but the serves 4 served 2!

kitchenqueen3's picture
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This is the first risotto I have made. It was so easy. All my family liked it, even my fussy youngest. Used mushrooms & peas instead of tomatoes. Will definately make again

hazelk2909's picture
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made this exactly as states in the recipe and cooked it in the oven for 30mins. was very nice although maybe too much parmesan for my liking and next time i will use mushrooms instead of tomatoes. there was plenty for myself my partner and our 8 and 6 year olds

lynnewoodland's picture

Very delicious and filing

jose81's picture
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Absolutely delicious. Added garlic and sweetcorn and it did take 25mins in my fan oven as others mentioned. Enough for two adults, a hungry toddler and some leftovers. Will definitely be making again.

moc222's picture
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This dish is a good standard recipe to adapt with ingredients to hand. Added garlic and mushrooms (didn't have cherry tomatoes but used a chopped plum tomato). Really nice and moist. Next time would add extra mushrooms and would also like to try with chicken. Don't think I'll go back to traditional risotto method after trying this one.

jenniferocious's picture
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Never going to make risotto on the hob again! Perfect!!

justina87's picture
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Great recipe, perfect for when you don't have the time to do it the traditional way, I would say it is ALMOST as good as the real deal because even though my boyfriend loved it he could still tell the difference between this one and the real one!

Fozzler's picture
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Enjoyed this easy meal. Made it exactly as recipe, but it took 45 minutes in the oven. My 5 year old thought it was delicious. Would make it again, and try it with other ingredients too.

jennykw's picture
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Brilliant!
I used half a tin of chopped tomatoes as I didn't have any cherry toms and grated mature cheddar cheese instead of parmesan. It was delicious and simple...I will definitely be trying this again!

funkiliciousjx's picture
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This is my go to comfort recipe. Love it. And super easy too.

rachelaw's picture
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Made this a few times as instructed however didn't have toms or wine to put in when i made it recently so used a tin of chopped toms instead - worked equally as well if not better for kids

kazzo123's picture

Everybody loved it, thanks will definitely be making it again.

antheab107's picture
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Delicious! We savoured every mouthful ! mmmmmm

stephaniepebrocq's picture
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I wanted to make this risotto but I realised I had no lid for my ovenproof dish... so I ended up cooking it in the usual way, and it was still very good!

annturner28's picture
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Have made this lots as it is so easy! The family love it.

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