Oven-baked risotto

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Results 261-280

• daviddnic

  20 July 2012

  daviddnic rated and commented on this recipe

  

  So easy a firm family favorite

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• Benji

  09 August 2012

  Benji rated this recipe

  

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• Benji

  09 August 2012

  Benji commented on this recipe

  Have made this recipe a couple of times now - it's a standard reserve for dinner parties! So tasty and works as a main or a side. It took a little longer than 18 minutes to cook through.

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• KELLY COOKS

  21 August 2012

  KELLY COOKS commented on this recipe

  This was delicious. I made half as it was just for myself and my husband. I thought it was plenty for two people. I used left over ham that i had and added a small red pepper to the recipie to bump up the veg. I also used cheddar instead of parmesan and served with French beans. It was really nice and I will make it again.

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• Ejt1

  24 August 2012

  Ejt1 rated and commented on this recipe

  

  I added peas & tinned chopped tomatoes (as all I had), and to make it lower in fat I used smoked bacon medallions. I found that after 18mins In the oven at 200 was nowhere near cooked, so I put the temp up to 230 and left in for another 22mins when all the juices had been soaked up. So after 40mins it looked ready but on tasting the rice was a bit hard in places, so next time I will add 1l of chicken stock and leave in for 55 -60 mins to ensure all the rice is cooked through.It easily makes for 4 people!

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• JulieJ

  31 August 2012

  JulieJ rated and commented on this recipe

  

  I didn't use wine, wasn't overly impressed, unlike everyone else, sorry :( wont be making again sob !

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• Roddy

  12 September 2012

  Roddy rated and commented on this recipe

  

  Just brilliant- so simple, so tasty. Give this one a go!

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• Rich N

  13 September 2012

  Rich N rated and commented on this recipe

  

  Great, no nonsense recipe. I found it needed a touch more moisture, and a little longer in the oven (though that's probably down to my ancient oven). Will definatly make this again, and might try adding basil or similar for a little extra flavour.

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• Vera35

  13 September 2012

  Vera35 rated this recipe

  

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• Jthomson

  21 September 2012

  Jthomson rated and commented on this recipe

  

  Brilliant recipe and so easy. Found took bit longer in over but very tasty and filling.

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• SARAH GARSTANG

  28 September 2012

  SARAH GARSTANG rated and commented on this recipe

  

  Use this time and time again, easy home from work food. 18 mins in my LeCruset is perfect, let it stand for a bit and soak up the juice. Mmmmm.

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• tink

  04 October 2012

  tink commented on this recipe

  Fantastic recipe, quick and easy to make, i have always stayed away from making risotto has it seemed to time consuming, so this was a great starting point for me it was nom nom! my hubby and daughter wolfed it down! i served it with honeymustard glazed pork chops, I did find it needed a little longer in the oven than the stated time but after 25 minutes it was cooked i will be making it again soon.

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• scullery maid

  06 October 2012

  scullery maid rated and commented on this recipe

  

  Seems I'm in the minority here. Didn't think this had much flavour and was really stodgy. I had added diced chicken to it as we'll to make more interesting. The other half wasn't keen either. Won't do this one agin.

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• whats4t

  06 October 2012

  whats4t commented on this recipe

  First time I have tried oven baked risotto. Great! Didn`t use bacon though, bit of garlic and stirred through small amount of smoked salmon trimmings just before serving, could use tinned salmon, tuna, prawns etc., great served hot or cold as a starter or just a nice big bowlful with a glass of wine when the girls come round!!

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• saschlet

  12 October 2012

  saschlet rated and commented on this recipe

  

  Yum and easy. Added mushrooms and will add peas or courgette in next time. Really tasty refried up the next day.

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• carolinerunner

  12 October 2012

  carolinerunner rated and commented on this recipe

  

  Excellent, easy and tasty. I stirred in cooked sweet corn at the end along with some butter.. The tomatoes disappear except for the skins and flavour the rice. Great midweek supper

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• AllieB

  13 October 2012

  AllieB rated and commented on this recipe

  

  Yum! Did not plan to make this so used chorizo. Added celery and garlic and that was all. Loved it completely for Sat night in. Will make same again for sure. Did take approx 30 mins but worth it and watched Strictly in between.

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• Frowne

  16 October 2012

  Frowne rated and commented on this recipe

  

  I was sceptical about oven baked risotto (my husband makes an amazing one that takes about an hour!!) but this was amazing! He loved it too and I don't think we'll be going back to the stove version again. Delish and quick

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• Lyndseymac

  16 October 2012

  Lyndseymac rated and commented on this recipe

  

  I feel like I'm giving everything good reviews at the moment but this was truly another fantastic recipe. I halved the recipe as i was making for 2 and it worked perfectly. I didn't have any parmesan so used emmental instead. Served with crustry bread and topped with a few fresh basil leaves and some black pepper. Delish! Looking forward to making this again.

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• Judiper

  16 October 2012

  Judiper rated and commented on this recipe

  

  Gorgeous! Risotto is one of my favourite things & wish I had found this recipe ages ago! I made mine with butternut squash which I roasted at Gas 6 while I prepared all other ingredients. I also added chopped chorizo and garlic, fried until golden. Like many others I cooked it for about 25 minutes. Will definitely be using the basic recipe and adding any leftovers in fridge! Makes 4 small portions or 3 large :-)

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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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