Oven-baked risotto

Oven-baked risotto

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(306 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

    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…


  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 (318)

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

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!

kerypup33's picture

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

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

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

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

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

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

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

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

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

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

clairesherwin's picture

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

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

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

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

denisebrown's picture

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

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


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