Oven-baked risotto

Oven-baked risotto

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(309 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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annieban
20th Feb, 2012
First risotto. Really easy and tasty, children polished it off!
ipana_c
19th Feb, 2012
2.05
Like most people, this just didn't cook in 25mins in the oven. After leaving it in for 40 mins and seeing it was still under-cooked, I put in on the stove for another 10 mins to finish it off. I added crushed chillies, garlic and at the very end stirred in a couple tablespoons of low-fat cream cheese. That really did the trick! The cream-cheese made it much tastier and gave it a slight creamy kick. Can't rate this higher than 2 as the recipe needs a lot of adapting and just doesn't cook as quick as it said.
lolalou
18th Feb, 2012
5.05
Mmm this was really good, I think I probably ate far too much! Cooked for 20 minutes and it was fine :)
lewisc14
7th Feb, 2012
4.05
Well this one had a mixed reaction in my house. I loved it. Quick and simple and very tasty. My other half however said he didn't like it. He thought it tasted too much of cheese and didn't finish it! He never leaves food!
cassie10
2nd Feb, 2012
5.05
lovely
chockagirl
26th Jan, 2012
5.05
Delicious! Really simple and tastes just like one that you stand over the hob for. I found it took longer to cook also. I added some mushrooms before I put it in the oven and they were perfect. Loved it! I think it was generous for two people, but probably wouldn't stretch to 4 adults.
backlee
23rd Jan, 2012
4.05
Really nice - used normal rice as I'd run out of risotto. Worked fine added a bit of Umami to add a bit of zing.
emtheflem
17th Jan, 2012
5.05
Made this in a cookery class, very simple and easy to make! It took longer washing up than making the risotto! I made it with Pancetta, which worked just as well. As others say could do with a little longer, 25-28 minutes, but overall fantastic recipe, everyone loved it!
ukemzhowse
13th Jan, 2012
This recipe is amazing!!!! So so easy and the flavours are divine! I used a whole glass of rose wine as I had it open already and I always add more wine than is in the recipe!!!!!
kellett
10th Jan, 2012
5.05
Added some garlic to the onion, then added sweetcorn and peas to the risotto before putting in the oven. Delicious.

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