Oven-baked risotto

Oven-baked risotto

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(291 ratings)

By

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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
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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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whats4t's picture

First time I have tried oven baked risotto. Great! Didn`t use bacon though, bit of garlic and stirred through small amount of smoked salmon trimmings just before serving, could use tinned salmon, tuna, prawns etc., great served hot or cold as a starter or just a nice big bowlful with a glass of wine when the girls come round!!

bikerbell's picture
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Seems I'm in the minority here. Didn't think this had much flavour and was really stodgy. I had added diced chicken to it as we'll to make more interesting. The other half wasn't keen either. Won't do this one agin.

tinkerbell371's picture

Fantastic recipe, quick and easy to make, i have always stayed away from making risotto has it seemed to time consuming, so this was a great starting point for me it was nom nom! my hubby and daughter wolfed it down! i served it with honeymustard glazed pork chops, I did find it needed a little longer in the oven than the stated time but after 25 minutes it was cooked i will be making it again soon.

sarahgarstang's picture
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Use this time and time again, easy home from work food. 18 mins in my LeCruset is perfect, let it stand for a bit and soak up the juice. Mmmmm.

jthomson1975's picture
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Brilliant recipe and so easy. Found took bit longer in over but very tasty and filling.

rwneal's picture
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Great, no nonsense recipe. I found it needed a touch more moisture, and a little longer in the oven (though that's probably down to my ancient oven). Will definatly make this again, and might try adding basil or similar for a little extra flavour.

barneybearcub's picture
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Just brilliant- so simple, so tasty. Give this one a go!

julieguest's picture
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I didn't use wine, wasn't overly impressed, unlike everyone else, sorry :( wont be making again sob !

lisajo29's picture
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I added peas & tinned chopped tomatoes (as all I had), and to make it lower in fat I used smoked bacon medallions. I found that after 18mins In the oven at 200 was nowhere near cooked, so I put the temp up to 230 and left in for another 22mins when all the juices had been soaked up. So after 40mins it looked ready but on tasting the rice was a bit hard in places, so next time I will add 1l of chicken stock and leave in for 55 -60 mins to ensure all the rice is cooked through.It easily makes for 4 people!

allendeath's picture

This was delicious. I made half as it was just for myself and my husband. I thought it was plenty for two people. I used left over ham that i had and added a small red pepper to the recipie to bump up the veg. I also used cheddar instead of parmesan and served with French beans. It was really nice and I will make it again.

benjibenji's picture
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Have made this recipe a couple of times now - it's a standard reserve for dinner parties! So tasty and works as a main or a side.
It took a little longer than 18 minutes to cook through.

daviddnic's picture
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So easy a firm family favorite

chatrouge79's picture
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Was a bit nervous about abandoning this to the oven but it came out perfectly! Really creamy and yummy.

alzima's picture
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Very easy to make and tastes superb.

uwinsc's picture
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Delicious and very simply. Took nearly 30 minutes in oven.

littlejones's picture
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I'm not sure why this risotto recipe is rated so highly. I thought the flavours were very average, and there are much tastier and more interesting risotto recipes available. The only change I made was to add some spinach for extra veggies. I might might a baked risotto again as it was convenient, but will try different ingredients.

swells1408's picture
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Fabulous ! So easy to make and all the family love it. Its become a regular in our house .

tamjam's picture
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So easy - love it! Put in Mushrooms rather than tomatoes - Very good. Could use some rocket for an extra flavour - so will be trying that next time.

ceri_tregs's picture
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sooooooo delicious!!! highly recommended!

winnietherat's picture
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I'd doubled up in the recipe and it took about 45 minutes in the fan oven. Taste was quite nice but I will only use this as a base recipe and add lots of other veggies and meat to it.

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