Oven-baked risotto

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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 41-60

• Kaz's Binder

  16 November 2008

  Kaz's Binder rated and commented on this recipe

  

  I liked it but my kids didn't and most of it went in the bin! Aah well back to the drawing board.

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• Laura

  18 November 2008

  Laura rated this recipe

  

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• Tanya

  21 November 2008

  Tanya rated and commented on this recipe

  

  This is such an easy, fantastic recipe!

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• Tonia

  22 November 2008

  Tonia rated and commented on this recipe

  

  Simple and delicious, for anyone who loves risotto but hates stirring then this is the recipe for you!

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• fiona

  27 December 2008

  fiona rated and commented on this recipe

  

  This was delicious

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• Mrs H

  06 January 2009

  Mrs H rated and commented on this recipe

  

  I've used mushrooms in this recipe instead of the cherry tomatoes.

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• kittendothroar

  06 January 2009

  kittendothroar commented on this recipe

  really enjoyed this and so easy to make

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• Jess

  11 January 2009

  Jess rated and commented on this recipe

  

  I tried this in the oven, but gave up as it took so long. I think it's easier and quicker to make this recipe on the hob, as you would a normal risotto. I added loads of bacon and parmesan and it was delicious!

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• lyndsey

  14 January 2009

  lyndsey rated and commented on this recipe

  

  oh wow!! this has to be the best risotto i have ever tasted. I just wish i had had this recipe sooner - the number of times i have slaved away stirring stock into the rice!! this is so simple to make and the result is just delicious.

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• mariad

  15 January 2009

  mariad rated and commented on this recipe

  

  Really easy to make, tasted great and was realy filling. Will definatly be making it again.

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• DJJ

  22 January 2009

  DJJ rated and commented on this recipe

  

  Dead easy and tasty, used half amount of Bacon and 1 Chicken breast. Had no Cherry tomatoes so used frozen peas.

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• Tanya

  04 February 2009

  Tanya commented on this recipe

  5* this is a quick mid-week meal, really easy to make and most of all it's very tasty.

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• loopy08

  07 February 2009

  loopy08 rated and commented on this recipe

  

  This is now one our favourite dinners, so easy to make. I definitley think it only serves 2 hungry adults, three as a light meal or an accompaniment. I have also made a chicken version with leeks and mushrooms and then i added frozen peas for the last 5 mins of cooking. I too have found that it takes more like 25 - 30 mins in the oven.

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• Sam

  17 February 2009

  Sam rated and commented on this recipe

  

  Delicious, but as above, would not feed 4 hungry adults.

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• alliekkc

  11 March 2009

  alliekkc rated this recipe

  

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• Fiona

  15 March 2009

  Fiona rated and commented on this recipe

  

  We found this very tasty, will definately be making it again.

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• Hermione

  30 March 2009

  Hermione rated and commented on this recipe

  

  Everyone is right - very tasty! And easy with little effort. Will definiately make again.

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• ThomMich

  20 April 2009

  ThomMich rated and commented on this recipe

  

  Simply delicious! So easy and tasty. Can't wait to make again.

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• peejay13

  23 April 2009

  peejay13 rated and commented on this recipe

  

  I love this recipe. I follow the recipe exactly and think it is just as succesasful as the many stove top risottos I've tried. We are a family of two greedy adults a 17 year old giant and a 15 year old picky girl and we all love it but I would double up the quantities if not having with garlic bread or as a side. That does leave enough for me to take to wor the next day for lunch though. Delicious!!!

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• Pixieloveheart

  25 April 2009

  Pixieloveheart rated and commented on this recipe

  

  I'm making this tonight for me and my boyfriend as we both love it and this is about the fifth time we've had it!

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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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