Oven-baked risotto

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• gnashers

  04 February 2011

  gnashers rated and commented on this recipe

  

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

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• aztec

  05 February 2011

  aztec rated and commented on this recipe

  

  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.

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• tasty stuff

  07 February 2011

  tasty stuff rated and commented on this recipe

  

  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.

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• Wurzel

  08 February 2011

  Wurzel rated and commented on this recipe

  

  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.

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• badabish

  17 February 2011

  badabish commented on this recipe

  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

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• supercook69

  24 February 2011

  supercook69 rated and commented on this recipe

  

  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.

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• Andris Kirilovs

  27 February 2011

  Andris Kirilovs rated this recipe

  

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• badabish

  01 March 2011

  badabish rated and commented on this recipe

  

  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!

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• lisaglanvill

  10 March 2011

  lisaglanvill commented on this recipe

  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.

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• Jen

  15 March 2011

  Jen rated this recipe

  

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• Banks

  25 March 2011

  Banks rated and commented on this recipe

  

  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.

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• indichick

  02 April 2011

  indichick rated and commented on this recipe

  

  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!

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• Lanny

  10 April 2011

  Lanny rated and commented on this recipe

  

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

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• MagW

  12 April 2011

  MagW rated and commented on this recipe

  

  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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• gourmetbe

  27 April 2011

  gourmetbe commented on this recipe

  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.

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• munchkinpumpkin

  29 April 2011

  munchkinpumpkin commented on this recipe

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

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• Sue_Hill

  09 May 2011

  Sue_Hill rated and commented on this recipe

  

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

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• Tamla

  30 May 2011

  Tamla rated and commented on this recipe

  

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

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• Viking82

  05 June 2011

  Viking82 rated and commented on this recipe

  

  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'.

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• Fiona

  28 June 2011

  Fiona commented on this recipe

  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!

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Ingredients

• 250g pack smoked bacon , chopped into small pieces
• 1 onion , chopped
• 25g butter
• 300g risotto rice
• half a glass of white wine (optional)
• 150g pack cherry tomatoes , halved
• 700ml hot chicken stock (from a cube is fine)
• 50g Parmesan , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 - 10 mins

Cook 25 mins

Ingredients

• 250g pack smoked bacon , chopped into small pieces
• 1 onion , chopped
• 25g butter
• 300g risotto rice
• half a glass of white wine (optional)
• 150g pack cherry tomatoes , halved
• 700ml hot chicken stock (from a cube is fine)
• 50g Parmesan , grated

Per serving

517 kcalories, protein 22g, carbohydrate 63g, fat 20 g, saturated fat 10g, fibre 2g, salt 3.38 g

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