Oven-baked risotto

Oven-baked risotto

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(299 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

    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…

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  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 (315)

midge01's picture

Nice easy meal meal that tastes great and filling would do again

ail4978's picture

Sorry forgot to rate

ail4978's picture

Have made this several times always add 100ml white wine soo tastey. I have given leftovers to several work colleagues and they always ask for future leftovers. Definite winner

judiper's picture

Gorgeous! Risotto is one of my favourite things & wish I had found this recipe ages ago! I made mine with butternut squash which I roasted at Gas 6 while I prepared all other ingredients. I also added chopped chorizo and garlic, fried until golden. Like many others I cooked it for about 25 minutes. Will definitely be using the basic recipe and adding any leftovers in fridge! Makes 4 small portions or 3 large :-)

lyndseymac's picture

I feel like I'm giving everything good reviews at the moment but this was truly another fantastic recipe. I halved the recipe as i was making for 2 and it worked perfectly. I didn't have any parmesan so used emmental instead. Served with crustry bread and topped with a few fresh basil leaves and some black pepper. Delish! Looking forward to making this again.

frowne's picture

I was sceptical about oven baked risotto (my husband makes an amazing one that takes about an hour!!) but this was amazing! He loved it too and I don't think we'll be going back to the stove version again. Delish and quick

dishymummy's picture

Yum! Did not plan to make this so used chorizo. Added celery and garlic and that was all. Loved it completely for Sat night in. Will make same again for sure. Did take approx 30 mins but worth it and watched Strictly in between.

cmidmore's picture

Excellent, easy and tasty. I stirred in cooked sweet corn at the end along with some butter.. The tomatoes disappear except for the skins and flavour the rice. Great midweek supper

saschlet's picture

Yum and easy. Added mushrooms and will add peas or courgette in next time. Really tasty refried up the next day.

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

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

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

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

rwneal's picture

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

Just brilliant- so simple, so tasty. Give this one a go!

julieguest's picture

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

lisajo29's picture

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

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.


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