Oven-baked risotto

Oven-baked risotto

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(317 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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Frigateer
16th Nov, 2016
5.05
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.
CSur
17th Aug, 2016
5.05
Easy recipe and tastes so good! I used chorizo instead of bacon and I also added a red pepper. A great one pot meal.
Twinklebum99
27th May, 2016
5.05
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
BrookeBurdis
26th Apr, 2016
5.05
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.
moncanard
14th Feb, 2016
3.8
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.
abbyrees
16th Jan, 2016
5.05
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.
callumclarke
4th Jan, 2016
Fantastic and so easy! Highly recommend!!
Rachel Claire Davies
11th Dec, 2015
5.05
Just cooked this for my boyfriend and my Dad. It went down really well. I threw all sorts in, mushrooms, yellow pepper, chicken and it tasted lovely. Used 800ml of chicken stock and probably a bit more than half a glass of wine.. it also needed to be cooked for 30 minutes. Once you have everything in the pan, it's a simple case of putting in the oven, sitting back with a glass of prosecco and waiting for the magic to happen. Served with warm baguettes and more prosecco. What more could I ask for on a cold winter's night?
JanieMT
29th Nov, 2015
5.05
Love this recipe, very easy mid week pleaser. Agree with other posts it takes more like 25 minutes. I like to stir in a small bag of Spinach at the end, it just wilts in the heat of the risotto and helps towards the 5-a day quota!
Annabatten
23rd Oct, 2015
5.05
Delicious! Make this all the time and add a couple of leeks instead of onion

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