Oven-baked risotto

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• New Cook

  05 February 2013

  New Cook rated and commented on this recipe

  

  This dish is a good standard recipe to adapt with ingredients to hand. Added garlic and mushrooms (didn't have cherry tomatoes but used a chopped plum tomato). Really nice and moist. Next time would add extra mushrooms and would also like to try with chicken. Don't think I'll go back to traditional risotto method after trying this one.

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• jose

  13 February 2013

  jose rated and commented on this recipe

  

  Absolutely delicious. Added garlic and sweetcorn and it did take 25mins in my fan oven as others mentioned. Enough for two adults, a hungry toddler and some leftovers. Will definitely be making again.

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• woody

  15 February 2013

  woody commented on this recipe

  Very delicious and filing

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• hazel

  16 February 2013

  hazel rated and commented on this recipe

  

  made this exactly as states in the recipe and cooked it in the oven for 30mins. was very nice although maybe too much parmesan for my liking and next time i will use mushrooms instead of tomatoes. there was plenty for myself my partner and our 8 and 6 year olds

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• ellajane

  23 February 2013

  ellajane rated and commented on this recipe

  

  This is the first risotto I have made. It was so easy. All my family liked it, even my fussy youngest. Used mushrooms & peas instead of tomatoes. Will definately make again

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• Nicola

  23 February 2013

  Nicola commented on this recipe

  This was the nicest risotto I've ever had - but the serves 4 served 2!

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• marinaveiga87

  25 February 2013

  marinaveiga87 commented on this recipe

  We love a one-pot wonder and this leave-it-alone risotto is perfect.

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• dottiedoodah

  05 March 2013

  dottiedoodah rated and commented on this recipe

  

  I didn't have any bacon or cherry tomatoes so I used 3/4 tin of chopped tomatoes and chorizo slices chopped up - even though I cobble together the ingredients from the very back of my cupboard and the bottom of my fridge it still seemed to work out ok and was easy peasy. I served it up with trepidation as the kids sniffed at it suspciously, then took tentative mouse size nibbles - then a bigger bit, and a bit more - polished off the whole plate! A winning combo - easy, quick fairly healthy and the kids loved it!

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• jose

  09 March 2013

  jose commented on this recipe

  Just made this for the second time and LOVE it! Added a chopped leek and doubled the butter with the onion stage. Took 25mins in fan oven and was perfect with a green salad. Made two massive adult portions and a pretty big toddler portion. No leftovers!

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• sillybanana

  19 March 2013

  sillybanana rated and commented on this recipe

  

  This was lovely and the portion size was just right for a family of 4 with two under 5s. The only comment I would make is that the timing seemed to be way out. I checked it after 30 mins and it was nowhere near done. It took an hour.

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• ruthdavis560

  31 March 2013

  ruthdavis560 commented on this recipe

  Did this just now and was in a hurry, it was easy and done to perfection in the 18 minutes which allowed me time to get ready to go out, perfect!

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• Noonoo

  05 April 2013

  Noonoo rated and commented on this recipe

  

  My son doesn't like tomato so I made this using applewood smoked bacon, mushrooms, spring onions and asparagus. I didn't have any decent parmesan in the house so I used aged smoked cheddar instead. Yum! The entire batch only made enough for me and one perpetually 'starving' 14yo.

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• Tracey

  11 April 2013

  Tracey rated and commented on this recipe

  

  Really easy and tasty. I served 5 with this and also served it with sliced chicken breasts. I have also added sliced cooked sausages after cooking which went down very well.

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• Soj

  11 April 2013

  Soj commented on this recipe

  Didn't have white wine so added a splash of white wine vinegar instead. Also cooked it for a little longer than the recipe states. End dish was really tasty. Make sure you give it a really good stir when it comes out of the oven to break up the tomatoes and enrich the sauce. Went down a treat as a buffet dish for the family on Good Friday-everyone loved it and my brother (who doesn't really cook) even asked me for the recipe!

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• Soj

  11 April 2013

  Soj rated and commented on this recipe

  

  Forgot to rate before- definitely 5 stars!!

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• caraeaston

  17 April 2013

  caraeaston rated and commented on this recipe

  

  Oh my goodness, this is the best risotto I have ever tasted and soooo simple to make. I substituted the bacon for chorizo and the cherry tomatoes for baby plum tomatoes and it was divine!!!! The wine definitely adds to the flavour (I tipped in a full glass of dry white).

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• jose

  20 April 2013

  jose commented on this recipe

  I've reviewed this before but we've had it so many times I wanted to add another! I don't think I've cooked risotto the classic way since discovering this recipe, and everyone loves it. Tried it tonight with unsmoked bacon and prefer the less salty taste of this. Also added half a leek in place of half the onion (more veg!) and only used 250g rice. Easily fed three adults. Oh, and definitely needs 25mins cooking time.

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• Jonathan

  27 April 2013

  Jonathan rated and commented on this recipe

  

  Easy to do and very yummy I found it needed 30 mins in the oven and not the 18 shown

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• joandpats

  09 May 2013

  joandpats rated and commented on this recipe

  

  Brilliant recipe, have cooked it many times and it always comes out perfect. It does, however, take a little longer to cook than stated. Endless variations are possible. I leave out the tomatoes and cheese and add chorizo, chicken and either leeks, peas or artichoke hearts. Delicious!

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• Marie-Lou

  21 May 2013

  Marie-Lou rated this recipe

  

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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 22.0g, carbohydrate 63.0g, fat 20.0 g, saturated fat 10.0g, fibre 2.0g, salt 3.38 g

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