Oven-baked risotto

Oven-baked risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(309 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Feb, 2012
First risotto. Really easy and tasty, children polished it off!
19th Feb, 2012
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.
18th Feb, 2012
Mmm this was really good, I think I probably ate far too much! Cooked for 20 minutes and it was fine :)
7th Feb, 2012
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!
2nd Feb, 2012
26th Jan, 2012
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.
23rd Jan, 2012
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.
17th Jan, 2012
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!
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!!!!!
10th Jan, 2012
Added some garlic to the onion, then added sweetcorn and peas to the risotto before putting in the oven. Delicious.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.