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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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!
8th Jun, 2012
Fabulous ! So easy to make and all the family love it. Its become a regular in our house .
28th May, 2012
So easy - love it! Put in Mushrooms rather than tomatoes - Very good. Could use some rocket for an extra flavour - so will be trying that next time.
27th May, 2012
sooooooo delicious!!! highly recommended!
27th May, 2012
I'd doubled up in the recipe and it took about 45 minutes in the fan oven. Taste was quite nice but I will only use this as a base recipe and add lots of other veggies and meat to it.
beechbase's picture
22nd May, 2012
Had this tonight after searching for a quick and easy recipe on the site - WOW!! What a find! This was one of the most tasty meals we've had for ages and so easy. Will definitely make again and ring the changes with chicken/different veg etc. Might try a bit of chilli in it next time too.
17th May, 2012
I had high hopes for this recipe after reading many of the comments but I was so disappointed and so were the rest of the family. We found the flavour to be too bland for us and it took a lot longer to cook than the recipe stated. Not sure if I did something wrong but it wasn't nice enough to try again.
1st May, 2012
made this last night yum yum yum. I had to cook it a bit longer than suggested but it was lovely even my very fussy 11 year old ate and had seconds.


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