Oven-baked risotto

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Good Food

75 ratings

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1. Video tutorial: Risotto

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.

Per serving

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

Latest comments and suggestions

Results 21-40

• Kitty's Nims

  19 May 2008

  Kitty's Nims rated and commented on this recipe

  

  I couldnt get my bacon as crispy as the picture (prepacked stuff has so much water in it) I stirred through some baby spinach that was lurking in the fridge in the last five minutes but it did take longer to cook and I finished it off on the hob for speed. Very tasty (and 'normal' for a change according to my 17 yearold son)

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• frolo743

  27 May 2008

  frolo743 rated and commented on this recipe

  

  This was lovely, & super-easy to make. Like some others I'd never done a baked risotto before but it came out perfectly after an extra 2-3 minutes in the oven, added a little extra wine to ensure creaminess!

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• amanda

  26 June 2008

  amanda rated and commented on this recipe

  

  so easy and deicious.even our 3 year old loves it.fab recipe for using up that one glass of wine and bacon thats leftover from the weekend and quicker than ordering in takeaway!

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• Daniela

  02 July 2008

  Daniela rated this recipe

  

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• charlie2580

  03 August 2008

  charlie2580 commented on this recipe

  FANTASTIC!

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• Lucy

  05 August 2008

  Lucy commented on this recipe

  Absolutely loved this!! Served it with asparagus and it was so good!!

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• Juliette

  10 August 2008

  Juliette rated this recipe

  

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• crazyhazy

  15 August 2008

  crazyhazy rated and commented on this recipe

  

  Very yummy, like a few others though I've found it takes about 25 mins rather than 18, but still quick and easy.

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• Peter747

  11 September 2008

  Peter747 rated and commented on this recipe

  

  Really easy to make and just as good taste as Risotto the traditional way. We used Chicken and Veg stock rather than bacon to keep the calories down and it tasted great. Definitely make again and experiment with other ingredients

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• Jayzee

  27 September 2008

  Jayzee rated and commented on this recipe

  

  Was so looking forward to doing this recipe but panicked when it said, 'tight fitting lid' i only had a pirex dish and a loosely fitting lid, didn't even belong to that i don't think! (i've since bought a top le cruset' casserole pot so i can do it pro stylie! It's fab, went down a treat! So fab, really lovely! I added extra parmesan, just coz i'm greedy, there really was no mneed, it was really lovely and cheesy with the amounts stated but wasn't ruined!! Give it a go! :)

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• Debs

  01 October 2008

  Debs rated and commented on this recipe

  

  This is a fabulous recipe. Really simple, but still really tasty. My whole family love it.

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• CazStanley

  02 October 2008

  CazStanley rated this recipe

  

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• Alexandra

  16 October 2008

  Alexandra rated and commented on this recipe

  

  Delicious, dont think I will be making traditional risotto stove top risotto any time soon. Changed the cherry tomatoes for mushrooms and stirred in some butter with the cheese at the end. Some of the other comments say just enough for two adults, I disagree, loads for me and my husband with seconds and two servings left over!

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• Liz

  21 October 2008

  Liz commented on this recipe

  We love this, my 2.5 year old loves it too. We always add lots of extra tomatoes and the peas mentioned by someone else - a real weekday wonder.

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• jaffapie

  29 October 2008

  jaffapie rated and commented on this recipe

  

  I LOVE this recipe!!

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• J.Fish

  30 October 2008

  J.Fish rated this recipe

  

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• Geordie Tyke

  04 November 2008

  Geordie Tyke rated and commented on this recipe

  

  Very nice although I thought it lacked that special creamy taste and texture of pan done risotto. I used pancetta instead of bacon pieces and it worked great. I did find lots of liquid left at the end and had to drain but otherwise a great side dish.

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• Denise Brown

  07 November 2008

  Denise Brown commented on this recipe

  I added some green beans once and peas the next time, both worked well. The first time we had it as an accompaniment to chops, but everybody (including my 15 year old meataholic son!) agreed that it was good enough to be a meal in itself.

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• AnnaG

  07 November 2008

  AnnaG rated and commented on this recipe

  

  Wonderfully easy, but like everyone says needs longer in the oven, but that's OK, gives you a chance to go off and have a hot bath whilst it cooks all by itself! Very popular with all four family members - a rare thing indeed!

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• Helen B

  14 November 2008

  Helen B rated and commented on this recipe

  

  Fantastic receipe so easy its stupid, have tried numerous receips and none have work like this one - cant receommend highly enough -

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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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