Oven-baked risotto

Oven-baked risotto

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(330 ratings)

Prep: 5 mins - 10 mins Cook: 25 mins


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



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

  • 25g butter



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


  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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Lesley Hart's picture
Lesley Hart
9th Mar, 2018
It definately didn’t cook in 18 mins
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.
9th Dec, 2017
Yummy! Also works very well with chorizo in place of the bacon. Took approximately 25 minutes to cook.
7th Nov, 2017
Lovely dish 10/10 - I cooked for 30 mins and it was spot on!
7th Oct, 2017
Tastes just as delicious as the stir until your arm drops off version.
23rd Sep, 2017
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.
31st Aug, 2017
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
23rd Nov, 2017
buy an ovenproof pan.
29th May, 2017
How simple, yet so delicious! It has quickly become one of my 'go to' meal options. I do add mushrooms, porcini are nice, and occasionally peas or leek and always a good drop of white wine and in the oven it goes to do its magic. I do let it cook slightly longer than the stated time and so far each result has been delicious.
6th Mar, 2017
Delicious!! So simple but so tasty. Like others have said I cooked for 30minutes and it was just right. I had to use 50/50 arborio and orzo but no- one noticed! Will definitely make this one again.


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)?
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
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!
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
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.
27th Sep, 2015
Can you freeze this recipe? Would love to make a batch for work lunch - thank you!
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!
30th May, 2016
Very yummy. Done this receipt a few times adding chicken in as well. Going to try using beef and beef stock!
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.