Oven-baked risotto

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• Shelly01

  29 June 2011

  Shelly01 commented on this recipe

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

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• leyhayl

  29 June 2011

  leyhayl rated and commented on this recipe

  

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

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• Calico

  02 August 2011

  Calico rated and commented on this recipe

  

  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!

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• Coralia

  12 August 2011

  Coralia rated this recipe

  

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• Cerys

  13 August 2011

  Cerys commented on this recipe

  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 :)

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• Vicky

  24 August 2011

  Vicky rated this recipe

  

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• trapieter

  28 August 2011

  trapieter rated and commented on this recipe

  

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

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• fanny&johnny

  29 August 2011

  fanny&johnny rated this recipe

  

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• holly marie

  29 August 2011

  holly marie rated and commented on this recipe

  

  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.

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• williment

  06 September 2011

  williment rated and commented on this recipe

  

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

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• Dushan

  27 September 2011

  Dushan rated and commented on this recipe

  

  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.

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• spunchard

  27 September 2011

  spunchard rated this recipe

  

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• Mumof2boys

  01 October 2011

  Mumof2boys commented on this recipe

  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!

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• Amohamy

  01 October 2011

  Amohamy commented on this recipe

  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!

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• Amohamy

  02 October 2011

  Amohamy rated this recipe

  

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• bella

  04 October 2011

  bella rated and commented on this recipe

  

  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.

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• Sue Sid

  04 October 2011

  Sue Sid rated and commented on this recipe

  

  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!

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• is it worth waiting for?

  08 October 2011

  is it worth waiting for? commented on this recipe

  brilliant dish....check out our food blog for our review.... http://www.isitworthwaitingfor.com/2011/09/oven-baked-risotto-with-smoked-bacon.html

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• Mrs Scott

  12 October 2011

  Mrs Scott rated this recipe

  

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• Milly

  19 October 2011

  Milly rated and commented on this recipe

  

  I love oven baked risottos, they work so well, and this one is yummy! Have made is many times for friends and family, and it always goes down well. Last night I added some baby asparagus - finely chopped stalks when in with the onions, and the heads went in with the tomatoes - made a nice change.

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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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