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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)

kerypup33's picture
5

So easy to make and really,really tasty.
Also found it needed longer in oven but definitely worth waiting for!
Cheap to make too.

indichick's picture
5

Quite literally the best risotto I have ever eaten, a bit of parmesan and black pepper on top and finish the white wine! A winner!

banks88's picture
5

Great recipe, 2nd time this week I am making it cause my partner absolutely loves it and always wants more! Needs a bit longer than 18mins in the oven tho so I will cook it for slightly longer tonight.

morlyte's picture

I made this with leftover roast chicken, pancetta slices, porcini mushrooms and peas. It really was delicious and I used part veg stock/part mushroom stock from rehydrating the porcini.

muccapazza's picture
5

Added some chorizo and a leek as suggested in an earlier comment. It was fantastic - It served 4 adults as a starter with some to spare. I love risotto and was dubious as to whether it would work in the oven - I'm never standing over the hob again!

supercook69's picture
5

This was soooo yummy!!!!!! I did change it slightly, as I have an inability to not add garlic to all food. Also I added chicken. The only thing was, it did taken long then stated but that may be down to my pants electric oven :-(
Next time I may swap the bacon for chorizo.

muccapazza's picture
5

What dishes did people use to make this - I only have a pyrex dish (which dont have particularly tight fitting lids) - Will this still work? Thanks

gystone's picture
5

Excellent, so easy and no extravagant ingredients, all really enjoyed, will definitely make again, but only just fed 3 of us and I used wholemeal rice which did take a bit longer to cook, nearer 40 minutes.

stephsmum's picture
5

It's a shame there aren't more stars for rating this recipe. I've been making it since it was first published & my husband & I love it. I don't change a thing other than halving the quantities.

clairepugh's picture
4

So easy. Added peas but they went a bit grey so may add them later next time. Definitely takes longer to cook than the recipes states. Served with a rocket salad and enough leftover to freeze for another day.

snorris73's picture
5

Very nice. I made it for my mother-in-law and was quick and tasty.

clairesherwin's picture
5

Very easy and very tasty, my husbands comment was 'can we have that again it was lovely'.

Like the others I found it took closer to 25mins in the oven and I added a dollop of cream cheese to make it more creamy.

Will make it again and maybe add chicken or peas.

sjampack's picture
5

scarily simple!!
I used smoked lardon cos I was a bit lazy,
then added more cherry tomatoes than suggested,
they really gave the risotto a burst of freshness!!
Also added some mushroom, YUM!!
Lovely recipe!

jacquil's picture
5

Really, really nice. Only change I made was to add a little cooked chicken and use a leek instead of an onion. I heartily recommend this recipe.

xlauramx's picture

I made this tonight for my husband and I and it was absolutely lovely. I will certainly make this again although I would halve the ingredients as there was half left over. I only added peas to this recipe, but as others have said it did take longer to cook than stated, I would say another 20mins.

dgraham's picture
5

This was so easy to make. I halved the quantities to feed 2 rather than 4 and it worked just fine.

denisebrown's picture
5

This has become a regular favourite for my family. To make it a bit more healthy I steam some green beans cut into thirds and add just before putting in the oven. It works like a dream and is extremely tasty.
Oh yes, I use a piece of smoked bacon from my butcher chopped up fairly small, which adds even more taste.

ladyverte's picture
5

I loved this! Used leftover gammon and added some peas. Was surprised at how creamy it was. Will become a family favourite I think

deborahmenzel's picture
4

Try leek and sun-dried tomatoes ;)

carlylion7's picture
5

Yum yum yum......found it quite salty the first time i made it so used unsmoked next time and only added pepper as the seasoning. Love how you prepare it and just leave it to cook in the oven - soooo easy. Easily halved too :)

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