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Oven-baked risotto

Oven-baked risotto

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(300 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

    un-yun

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

  • 25g 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

    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

    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, questions and tips

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Comments (316)

susansiddall's picture
5

I made it with chorizo as I forgot to buy bacon and it worked really well. I didn't add the butter to reduce the fat content a bit as the chorizo obviously gave it enough fat and I added some mushrooms with the onion. Made half quantity for 2 people and shared it with my 12 year old daughter, there was plenty, very filling and we loved it! Will make again with bacon if I remember to buy it next time!

radfoil's picture
5

Fantastic recipe, my husband and I easily eat it between the 2 of us though. I use basmati rice because I usually have it in and follow the recipe and cooking times exactly for my fan oven and it works every time. Dead easy.

amohamy's picture
5

Made this with chicken instead of bacon, and didn't use the parmesan or white wine. Stirred in some low fat cheddar just before serving. This recipe is delicious! And so quick and easy to make. Took a bit longer than the 18 minutes to cook, somewhere between 25-30 minutes but was worth the wait!

mumof2boys's picture

Great, easy recipe, that works well for all the family. My son has a gluten free, dairy free diet and this works with his sunflower spread instead of butter and gluten free stock cubes.
I have also made it with chicken instead of the bacon and red peppers instead of the cherry tomatoes. It's easy to adapt to what you have in your fridge!

duskod's picture
5

How simple! I did it with the optional white wine and good quality cherry tomatoes. Even though that I added the parmesan before it went into the oven (curtsey of my girlfriend that was doing the map reading), it still tasted heavenly.

sallywilliment's picture
5

Delicious! I use left overs from a ham joint instead of bacon.

hollymarie's picture
5

This recipe is amazing! After reading reviews, I did 1.5 of what the recipe called for - so 450g of rice, 1l and 50ml of stock, and a whole glass of wine. I cooked it for about 40 mins at 180C and it was sooo good! It fed 4 adults comfortably and we had a bit left over for lunch the next day! I also missed out the bacon and used onions, garlic, yellow courgette (we had a garden glut!), mushrooms and peas instead - everyone loved it! Definitely don't need meat in this, just lots of veggies and parmesan! It reheats beautifully as well.

trapieter's picture
5

Finally a risotto recipe that works for me!! I used tinned cherry tomatoes tho but it came out fine. Very tasty :)

cerys11's picture
4

Loved it! I made this recipe for my family but I didn't have risotto rice so I kind of made it up! Other than that I followed the recipe, it was lush! x :)

islakirk's picture
5

LOVE this recipe! Im a risotto fan but my son is dairy intolerance and risotto without parmesan always sounds so tasteless - not this recipe. We ate this without the parmesan added and it was still lovely. Like a lot of others, I found it needed longer in the oven but unlike the others, I found it fed 4 comfortably and with left overs!

leyhayl's picture
3

Love the method to make this - so much easier not having to constantly stir it.

shelly01's picture

Really, really delicious and full of flavour, all the family loved it!

fmcroberts's picture
5

Lovely recipe and very easy to make. If I was feeding four adults with it I would make sure there was plenty of bread and salad available too!

viking82's picture
1

This is a nice rice dish but it is NOT risotto! If you bake the rice, you completely miss out the tastiest element of risotto.

Risottos are stirred while the stock is being absorbed. This is to break down the outside of the rice. When you do that, you should get a thick, creamy liquour and rich glutinous taste. You do not get this if you put it in the oven to bake.

It wasn't a bad dish but it certainly didn't perform the miracle I was expecting of a 'no stir risotto'.

tamla80's picture
5

My family and I really like this recipe! I added a little chilli too.

sue_hill's picture
5

Great standby recipe, always my default when struggling for an idea.

smashing567's picture

Simple and easy but effective...Lovely dish!!!

gourmetbe's picture

great recipe. swapped bacon for chorizo ring, swapped cherry tomatoes for a small box of pomodorino tomatoes, added half a leek, 250g birdseye peas and a chopped fresh chilli for heat undertones which compliments the chorizo and leek. 2 veg stockpots and 700ml water instead of the hot chicken stock brought to simmer before going to the oven. added the parmesan and stirred then into the oven and then parmesan mixed-in again after! i used a large glass worth of reasonable australian wine. 20 minutes at 190 in the preheated fan oven was perfect. serves six as a main like this. bang tidy.

magwilliams's picture
5

I've tried risotto a couple of times in restaurants and couldn't understand the fuss people make about them. I remember not finishing either dish. Because this sounded and looked nice, as well as all the good reviews, I made it this evening. Right now there's a completely empty bowl in front of me. Very easy and very tasty. Made it as the recipe other than used shallots and cooked for a bit longer than 18 mins. Mmmmmm Mmmm!

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