Oven-baked risotto

Oven-baked risotto

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(315 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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12th Oct, 2012
Yum and easy. Added mushrooms and will add peas or courgette in next time. Really tasty refried up the next day.
6th Oct, 2012
First time I have tried oven baked risotto. Great! Didn`t use bacon though, bit of garlic and stirred through small amount of smoked salmon trimmings just before serving, could use tinned salmon, tuna, prawns etc., great served hot or cold as a starter or just a nice big bowlful with a glass of wine when the girls come round!!
6th Oct, 2012
Seems I'm in the minority here. Didn't think this had much flavour and was really stodgy. I had added diced chicken to it as we'll to make more interesting. The other half wasn't keen either. Won't do this one agin.
Shirley Valentine's picture
Shirley Valentine
11th Jan, 2017
Me too. Mine came out exactly the same - thick and stodgy even after adding extra water, plus very average tasting as well. Not a risotto at all in my eyes! Me neither.
4th Oct, 2012
Fantastic recipe, quick and easy to make, i have always stayed away from making risotto has it seemed to time consuming, so this was a great starting point for me it was nom nom! my hubby and daughter wolfed it down! i served it with honeymustard glazed pork chops, I did find it needed a little longer in the oven than the stated time but after 25 minutes it was cooked i will be making it again soon.
28th Sep, 2012
Use this time and time again, easy home from work food. 18 mins in my LeCruset is perfect, let it stand for a bit and soak up the juice. Mmmmm.
21st Sep, 2012
Brilliant recipe and so easy. Found took bit longer in over but very tasty and filling.
13th Sep, 2012
Great, no nonsense recipe. I found it needed a touch more moisture, and a little longer in the oven (though that's probably down to my ancient oven). Will definatly make this again, and might try adding basil or similar for a little extra flavour.
12th Sep, 2012
Just brilliant- so simple, so tasty. Give this one a go!
31st Aug, 2012
I didn't use wine, wasn't overly impressed, unlike everyone else, sorry :( wont be making again sob !


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