Oven-baked risotto

Oven-baked risotto

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(320 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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31st Aug, 2012
I didn't use wine, wasn't overly impressed, unlike everyone else, sorry :( wont be making again sob !
24th Aug, 2012
I added peas & tinned chopped tomatoes (as all I had), and to make it lower in fat I used smoked bacon medallions. I found that after 18mins In the oven at 200 was nowhere near cooked, so I put the temp up to 230 and left in for another 22mins when all the juices had been soaked up. So after 40mins it looked ready but on tasting the rice was a bit hard in places, so next time I will add 1l of chicken stock and leave in for 55 -60 mins to ensure all the rice is cooked through.It easily makes for 4 people!
21st Aug, 2012
This was delicious. I made half as it was just for myself and my husband. I thought it was plenty for two people. I used left over ham that i had and added a small red pepper to the recipie to bump up the veg. I also used cheddar instead of parmesan and served with French beans. It was really nice and I will make it again.
9th Aug, 2012
Have made this recipe a couple of times now - it's a standard reserve for dinner parties! So tasty and works as a main or a side. It took a little longer than 18 minutes to cook through.
20th Jul, 2012
So easy a firm family favorite
10th Jul, 2012
Was a bit nervous about abandoning this to the oven but it came out perfectly! Really creamy and yummy.
7th Jul, 2012
Very easy to make and tastes superb.
30th Jun, 2012
Delicious and very simply. Took nearly 30 minutes in oven.
12th Jun, 2012
I'm not sure why this risotto recipe is rated so highly. I thought the flavours were very average, and there are much tastier and more interesting risotto recipes available. The only change I made was to add some spinach for extra veggies. I might might a baked risotto again as it was convenient, but will try different ingredients.
Shirley Valentine's picture
Shirley Valentine
11th Jan, 2017
I thought exactly the same! Very average tasting with no resemblance to a proper risotto - just thick, baked rice that soaked up all the stock and had no flow/creaminess to it!


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