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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18th Apr, 2012
We have made this SO many times and we still enjoy it now as much as we did the first time we tried it.
16th Apr, 2012
very easy, very nice.
14th Apr, 2012
Really easy, really enjoyable, not too keen on tomatoes so missed them out and was still great!
14th Apr, 2012
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 !!
10th Apr, 2012
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.
8th Apr, 2012
lovely , best risotto ive ever made!
7th Apr, 2012
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.
28th Mar, 2012
This is so easy to make and is really tasty, I added Chorizo and fresh rosemary too
15th Mar, 2012
Absolutely fabulous, can't wait to cook it again. sooo easy
11th Mar, 2012
Love the no stir element. I added some chorizo in with the bacon, and grated and diced courgette (attempt to get veg into self, hubby and kids). Great to adapt and more veg / other meat whilst knowing that the baking method really works. Hubby who "doesn't like risotto" had seconds and thirds!


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