Oven-baked risotto

Oven-baked risotto

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(308 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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marianmcnally
28th Apr, 2012
5.05
Think this can take more tomatoes and also nice to add peas for colour and brownie points. Agree that it won't do 4 hungry adults.
jb5370
26th Apr, 2012
5.05
Oh I do love an oven baked risotto - and this is a good one!
carmha
21st Apr, 2012
5.05
I thought this recipe sounded quite dull, so was pleasantly surprised at how extremely tasty it was, even without adding the wine, and with less parmesan than it said in the recipe. I used top quality dry cure back bacon, so that probably made a difference.
fiona_o81
18th Apr, 2012
5.05
We have made this SO many times and we still enjoy it now as much as we did the first time we tried it.
sallybiggins
16th Apr, 2012
5.05
very easy, very nice.
missy89
14th Apr, 2012
4.05
Really easy, really enjoyable, not too keen on tomatoes so missed them out and was still great!
feebee_1
14th Apr, 2012
5.05
This was so quick and easy to make and tasted so much better than the ''on the stove'' rissotto recipies.. everyone loved it including my fussy 5 year old... clean plates all round.. a good meal for busy mums !!
pinkpanther54
10th Apr, 2012
5.05
My first ever attempt at a risotto and what a success!I added some peppers and mushrooms and it was lovely.Next time I will add a handfull of frozen peas too.I had mine in the oven for about 25 mins as at the time stated I didn't feel it was quite ready.It was just for two of us and there was enough to feed maybe one more adult but not 4,however we also had garlic bread which went really well.This will be another meal to add to our favourites.
sarethixton
8th Apr, 2012
lovely , best risotto ive ever made!
hollyg17
7th Apr, 2012
5.05
Absolutely love this recipe, use it time and time again. I'm a student and this is so easy, quick and cheap! I mix it up a lot of the time, adding mushrooms, peas, sweetcorn or peppers etc. Can't praise it enough.

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