Oven-baked risotto

Oven-baked risotto

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(336 ratings)

Prep: 5 mins - 10 mins Cook: 25 mins

Easy

Serves 4

Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy

Nutrition and extra info

Nutrition: per serving

  • kcal517
  • fat20g
  • saturates10g
  • carbs63g
  • sugars0g
  • fibre2g
  • protein22g
  • salt3.38g
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Ingredients

  • 250g pack smoked bacon, chopped into small pieces
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • half a glass of white wine (optional)
  • 150g pack cherry tomatoes, halved
  • 700ml hot chicken stock (from a cube is fine)
  • 50g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

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Comments, questions and tips

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Gayle Andrews's picture
Gayle Andrews
20th Aug, 2018
5.05
Perfect dish for using up store cupboard ingredients. I used some left over prosciutto and dried mixed mushrooms which I soaked and used the liquid to make up enough stock with a chicken stock cube. I left out the tomatoes as didn't quite fancy them in a risotto. The 18 mins cooking time is very optimistic, mine took approx. 25 minis and was perfectly cooked. I was concerned it would dry out cooking it in the oven, much easier and quicker way of cooking risotto will do it again.
mellie11
1st Jun, 2018
5.05
This was great - I thought it would be average but we loved it. Super quick to prep, I thought 18 mins was optimistic so I got it to a simmer before I put it in oven and it was perfectly cooked after 18 mins. The tomatoes were lovely, I would normally avoid tomatoes in risotto as they would get broken down by the stirring but as this is oven baked they stay pretty much in one piece. Like others I added mushrooms. This is on the regular mid-week menu now.
Lesley Hart's picture
Lesley Hart
9th Mar, 2018
It definately didn’t cook in 18 mins
Libby73
1st Mar, 2018
Lovely tasty dish, definitely takes at least 30 minutes to cook though. We replaced tomorrow’s with mushrooms as other half isn’t a fan of tomatoes, and it tasted fab.
happyhannah
9th Dec, 2017
5.05
Yummy! Also works very well with chorizo in place of the bacon. Took approximately 25 minutes to cook.
dcrafter
7th Nov, 2017
5.05
Lovely dish 10/10 - I cooked for 30 mins and it was spot on!
viablered
7th Oct, 2017
5.05
Tastes just as delicious as the stir until your arm drops off version.
orlakate123
23rd Sep, 2017
5.05
Really nice! Might leave the tomatoes out next time as I felt they were too acidic for the rest of the dish, but definitely will still include the wine as this added a lot.
carocaroand
31st Aug, 2017
5.05
I love this recipe! It have done it a couple of times and it's really delicious and easy to make. As I don't have an ovenproof pan I just do it like a normal risotto and it works perfectly!
AndyTastes's picture
AndyTastes
23rd Nov, 2017
buy an ovenproof pan.

Pages

spitfire
18th Aug, 2016
I note the advice for increasing the recipe to feed 8 but how about reducing it to feed 2? Again, would you simply halve the ingredients? Would the cooking time be affected - comments on the site indicate that it takes longer to cook than 18 minutes (when cooking for 4)?
gnocchi_and_ginger
8th Sep, 2016
You would just halve the ingredients. That's how most recipes are reduced to feed fewer people. I'd probably leave it as a whole onion though - half an onion is just awkward imo. I can't comment on the cooking time though as I'm in the middle of mine right now.
goodfoodteam's picture
goodfoodteam
26th Aug, 2016
Thank you for your query. Yes, halving the ingredients would definitely work. You'll need a small enough dish so the rice can be sufficiently covered with stock. We haven't tested for exact cooking times using a smaller quantity but don't recommend reducing the cooking time by much as the risotto rice needs sufficient time to cook. Try checking after 16 minutes and then again at 18 if it isn't ready. Let us know how you get on!
paulsaker
24th Mar, 2016
If I wanted to make this for 8 people would it just be as simple as doubling the amounts of all of the ingedients?
goodfoodteam's picture
goodfoodteam
20th May, 2016
Yes this can be doubled although it will effect the cooking time so the best thing is to still cook the risotto in the oven in two batches of four portions.
margaret84
27th Sep, 2015
Can you freeze this recipe? Would love to make a batch for work lunch - thank you!
JessicaB93
30th Jul, 2016
Really nice easy way of making risotto. Changed the cherry tomatoes to peas which was yummy. I also had veggie bacon in mine and the other half had normal bacon, mine tasted really nice and he said his did too :) Will definitely have this again!
georginahall26
30th May, 2016
5.05
Very yummy. Done this receipt a few times adding chicken in as well. Going to try using beef and beef stock!
juniperchick
22nd Jan, 2015
Definitely needs more than the 18 minutes in the recipe. Mine took about 40 minutes. I'd say check after 30 minutes and work it out from there.