Oven-baked risotto

Oven-baked risotto

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(304 ratings)

Prep: 5 mins - 10 mins Cook: 25 mins

Easy

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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Ingredients

  • 250g pack smoked bacon, chopped into small pieces
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter
    Butter

    Butter

    butt-err

    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

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments (317)

emtheflem's picture
5

Made this in a cookery class, very simple and easy to make! It took longer washing up than making the risotto! I made it with Pancetta, which worked just as well. As others say could do with a little longer, 25-28 minutes, but overall fantastic recipe, everyone loved it!

ukemzhowse's picture

This recipe is amazing!!!! So so easy and the flavours are divine!
I used a whole glass of rose wine as I had it open already and I always add more wine than is in the recipe!!!!!

kellett's picture
5

Added some garlic to the onion, then added sweetcorn and peas to the risotto before putting in the oven. Delicious.

mich_mkp's picture
5

I absolutely love this dish. I make it at least every other month, and I must admit to freezing it in portions. I do this by portioning out at about 15 minutes, so that I can reheat without it overcooking into mush. Absolutely, bloomin LOVELY.

leaverinpeace's picture

This is amazing. Just so simple, prepare before dinner, bring to the table finished! Made it first time as the recipe says and it was perfect. Have used it since and using left over chicken, vegetables and all sorts of stuff from the fridge all a perfect success.

lmclagan's picture
5

I've made this risotto countless times and it's always delicious. Perfect way to use up leftover turkey after Christmas as well.

malverns28's picture
5

Fab recipe! Loved the fact i could just leave it. Added some chick thighs and courgette. Also had some homemade tomato sauce left over so added that. Whole family loved it although it did take longer than 18 minutes, think it took 30 mins but still a great a tea!

xxaimzxx's picture
5

This is a fabulous meal for 2 adults definately wouldnt serve 4 adults as its just too tasty. Flavours are amazing and its a fantastic meal if you need something quick to cook.

emmalouisejones27's picture
5

Wonderful stuff, really easy to do and I use any veg I happen to have in the house, and great for using that veg that isn't quite so good as it once was. I use it all the time.

dodgydiamond's picture
5

A well deserved 5 stars. I had to put together a quick meal for 7 people so used a 500g bag of risotto rice, a liter of stock and used up what i had in my fridge (asparagus, peas, tomatoes, cooked chicken breast). My husband was on standby to rush to the local chip shop but it was delicious! Will definitely be cooking it again but will use bacon next time.

hooooodie's picture
5

Absolutely lovely .
I used chicken and bacon to bulk it all up for a main meal .Plenty for us all of 2 adults and 2 teenagers.
Will be doing this OVER and OVER again .

hooooodie's picture
5

Very easy too follow the instructions .
I added chicken to my dish and left out the wine because i was doing it for the whole family.I also left out the cheese because i tasted it before i added the cheese and we felt it didn't need it .I had to leave it in the oven for about 25mins but i think thats because i had chicken in the dish.
Whole and satisfying for a family of 2 adults and 2 teenage boys.
Super yummy and will be doing it again .

elliemcgivern's picture
5

I have made this twice now for my boyfriend and he loves it! Lat time I made it with a pack of baby corn, a pack of smokey bacon cubes, a handful of frozen sliced peppers and 1 chopped onion. I made the stock with 2 veg oxo cubes. This would have fed 4 but my boyfriends greedy so it only managed 3 :) the great thing is about this recipe is that you can put whatever you want in it - next time I'm doing chicken and mushroom! The Parmesan is a great touch, I used about half a tub of grated Parmesan and the effect was subtle yet you could defo taste the cheese. I don't know why risotto isn't made in the oven normally - seems like we've all been doing it wrong!

louiseshepherd11's picture
5

Quick, easy and delicious, but no way enough for 4!

spicelover's picture
5

Right, following on from my previous review of this dish, I used half a tin of Tesco Finest Cherry Tomatoes and it worked just as well AND the tomato skins weren't as annoying - will definately do it this way again next time. AND there will definately be a next time - LOVE IT.

queenie2402's picture
5

Sorry forgot to rate :)

queenie2402's picture
5

Fantastic recipe, quick and easy to make and full of flavour! I did find it needed a little longer in the oven than the stated time but after 25 minutes it was done. My partner and I ate this between us but it was very filling! I served with some garlic bread which neither of us ate as the risotto was so tasty. Would easily feed 3 and possibly 4 if it was part of a 3 course meal.

Pee's picture

I halved the recipe for 2 'hungry' people and there was more than enough. The end result was very tasty though it did take roughly 10 minutes longer to cook as the rice was still hard after 18 mins and also needed a splash more stock.

spicelover's picture
5

This is fantastic and so very very easy. If I was to change anything, it would just be that the skins on the tomatoes, get on my nerves after a while, so, I might try removing them first or even trying with tinned tomatoes. Will let you know how it turns out.

deeley_bop's picture
5

Added peas and mushrooms to the recipe, lovely.

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