Oven-baked risotto

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• laureana

  05 September 2009

  laureana rated and commented on this recipe

  

  this was A-mazing!!! i used chicken stock, and as i was serving with chicken only added peas, and roasted the cherry tomatoes with the chicken. soooooooooo easy!! never made risotto before, but my boyfriend and even my mum loved this!

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• CocoVanilla

  10 September 2009

  CocoVanilla rated and commented on this recipe

  

  So good and so easy, and PERFECT risotto after 18 minutes exactly as stated in recipe. wow!

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• dj

  10 September 2009

  dj commented on this recipe

  Delicious! Needed longer in the oven as others suggested. Will be making again and again!

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• Fiona

  14 September 2009

  Fiona rated and commented on this recipe

  

  Lovely. Like many others I found it needed 30 mins in the oven but was worth the extra wait. I might use a pack of thinly sliced chorizo next time instead of the bacon.

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• maggy

  26 September 2009

  maggy rated and commented on this recipe

  

  Lovely dish! I swapped the tomatoes for leeks and added garlic, and it was delicious! One problem though was the chicken stock -I used the right amount of cubes to get 700ml of stock, but found it dominated the dish. Next time I'll make it a bit weaker - or try fresh stock. But I definitley will be making it again.

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• Tara

  30 September 2009

  Tara rated and commented on this recipe

  

  Delicious and so easy, can just leave it in the oven. Served it with asparagus. My parents had seconds, so yummy!

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• karen

  01 October 2009

  karen commented on this recipe

  mmmmm.. i'm going to attempt to make this tonight with just a slight variation and will leave a comment after on how it all goes!!!!..have always wanted to make a risotto and like previous comments,it's either too time consuming with the adding of the stock or its just the unknown.i'm quite interested to see how the oven method goes...fingers crossed. :)

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• karen

  02 October 2009

  karen commented on this recipe

  well it turned out really tasty.my kids already had dinner but still managed a plateful!i did a lower fat version...instead of bacon i dried fried some ham.i added 1 leek,mushrooms,garlic.instead of cherry toms i added Sainsbury's TTD sun blush mediterranean toms in oil and oregano(which are lovely on their own with crusty bread!)1 tbsp tomato pure.i didn't add any cheese but when it came out of the oven i added half a cup of water just to loosen slightly. served with crusty bread and what was left of the bottle of wine..:) :) i'll def be making it again..

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• Beverley

  18 October 2009

  Beverley rated and commented on this recipe

  

  Loved it! Halved the quantities (though quartered the cheese) and added a handful of mushrooms and corn - plenty for the 2 of us.

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• Ida

  25 October 2009

  Ida rated and commented on this recipe

  

  I use this over and over - but stir in boursin rather than parmesan, and often add mushrooms. Seriously easy recipe; far more relaxing to cook than traditional risotto. It's great!

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• Pauline Loweth

  03 November 2009

  Pauline Loweth commented on this recipe

  Well, I followed the recipe to the letter and it turned out absolutely disgusting - a watery, revolting mess. Shan't be using this site again for any recipes - don't have the time to re make any meal. Thought ths was quick and easy - what a disappointment. Will stick to my own recipes from now on. Thoroughly disappointed. Pauline (and goodbye to this site forever).

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• Caroline

  22 November 2009

  Caroline rated and commented on this recipe

  

  Yummy. This is a real lunchtime/cold weather comforting nosh. It doesn't have loads of flavours but you can add whatever you like to enhance. I added some chopped red peppers and peas. Also think it would be v delicious with some cooked shredded chicken.

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• NatashaMiller

  02 December 2009

  NatashaMiller rated and commented on this recipe

  

  Gorgeous. I boiled the risotto before it went into the pot cos we like it really soft and also increased the oven time to 30mins.

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• Deerbrook

  11 December 2009

  Deerbrook rated and commented on this recipe

  

  Great recipe. Love it that it is mainly store cupboard ingredients, so easy to make when you havent bought much in. Love this recipe and we have it regularly. I used need to cook it for 40 mins though until the stock is absorbed as put into cold casserole dish to go into oven.

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• Grumble

  04 January 2010

  Grumble rated this recipe

  

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• richie

  06 January 2010

  richie rated this recipe

  

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• Netty

  10 January 2010

  Netty rated this recipe

  

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• Feefee55

  23 January 2010

  Feefee55 rated this recipe

  

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• ClareW

  27 January 2010

  ClareW rated this recipe

  

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• Debs

  08 February 2010

  Debs 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 22g, carbohydrate 63g, fat 20 g, saturated fat 10g, fibre 2g, salt 3.38 g

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