Oven-baked risotto

Oven-baked risotto

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(308 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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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.
Shirley Valentine's picture
Shirley Valentine
11th Jan, 2017
Tried to rate my previous comment but wouldn't let me for some reason.
Shirley Valentine's picture
Shirley Valentine
11th Jan, 2017
Didn't really rate this at all! Thought I'd give this method a go rather than the traditional way on the hob, but it came out very thick and stodgy, so much so that I had to keep adding water towards the end of cooking which just ended up in a puddingy result. Taste was ok but wasn't happy with the consistency at all. I like my risotto slightly runnier/creamier - this was niether unfortunately! Much prefer chicken or mushroom risotto. Probably rate this one star, purely for taste.
16th Nov, 2016
I managed to make this wrong, by attempting to halve the recipe and then putting in the full 50g of Parmesan. I only realised when I thought it was too strong and had to check the recipe after (I'm only new to cooking). Even so, it was still delicious (or rather, I can see how it would be delicious if made properly), and my boyfriend thought it was one of the best things he'd ever tasted.
17th Aug, 2016
Easy recipe and tastes so good! I used chorizo instead of bacon and I also added a red pepper. A great one pot meal.
27th May, 2016
Loved this! Never made w risotto before but this was really tasty. I'll definitely make this again. I added a leek but that's the only addition i made
26th Apr, 2016
Such an easy recipe! Highly recommend adding the white wine for flavour and I altered the recipe using leek instead of onion, added mushrooms a clove of garlic and took out the cherry tomatoes. But the way it's cooked makes it so much quicker and easier.
14th Feb, 2016
Nice recipe if you can't be bothered with all the stirring with the usual method. However, 18 minutes is nowhere near long enough for the rice to absorb the stock and wine, it looked like soup rather than risotto! I found just under 40 minutes worked fine and you pretty much put anything you like in. Would definitely make again.
16th Jan, 2016
Fantastic recipe, which can be adapted to many different 'fillings'. Never again will I slave over a stove to make risotto. I used 200ml wine and same amount of stock suggested, it took 30mins to perfection.
4th Jan, 2016
Fantastic and so easy! Highly recommend!!


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.