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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Joesyjo
8th Feb, 2015
5.05
Lovely! Went down well with all the family. Very filling. I cooked for 30 minutes and it came out perfectly. We had with steamed broccoli. Going to try it with chicken and bacon next time and maybe some mushrooms too!
Honeygran
19th Jan, 2015
5.05
Have made this a few times - always good. This time I didn't have enough risotto rice so made the quantity up with pudding rice. This worked fine and still only took 20 mins.
buttons13
23rd Dec, 2014
5.05
lovely recipe I changed white wine for rose wine and worked just the same.
wbowen10
17th Oct, 2014
5.05
loved it, it was very nice
janjan87
20th Jun, 2014
Tried this meal last night after needing to finished up most of the ingredients from the recipe and very glad I opted for this. It came out lovely and creamy, hubby agreed it tasted amazing! I fried off some celery and mushrooms with the onion. Used a porcini mushroom stock cube instead and used unsmoked bacon for a less salty taste, oh and a whole glass of white wine! ;o) Kept everything else the same. Definitely wasn't 18 mins and even after 30 mins mine still wasn't done, ended up being in for about 45 mins but was worth the wait and would definitely make this again. It could be easily adapted and changed to suit tastes as well. Ended up serving this with green beans as I needed to finished them up. Perfect :o)
bikerbell
29th May, 2014
1.05
Oops that should have been 4 stars
bikerbell
29th May, 2014
1.05
I found this to be quite nice, although I did substitute chorizo for bacon and added baby spinach at the end ( won't add this next time, think peas would work better) I halved the recipe for the two of us and found it plenty and served it with garlic bread. Next time I will increase the chorizo and maybe add bacon as well, also add garlic.
Daisyjoy
24th Feb, 2014
5.05
REALLY yummy! Even my picky 5 year old liked it :) I added a bit more stock (800 ml) and cooked it for about 30 mins as previous reviewers had said it took a bit longer. I also added chopped mushrooms at the same time as the onions and a few frozen peas with the stock to up the veg content - I'll definitely be making this again. Oh, and used cheddar instead of parmesan as we had it, still delicious.
lizbee72
8th Jan, 2014
Love this simple meal- third time I have made it now. Tasted and looked beautiful on a bed of spinach.
chefbf
6th Jan, 2014
This was great! I've never made a risotto before I'd heard they're really time consuming and easy to get wrong but this was so easy! I fried up some chicken breast and put that in with it and reduced the amount of bacon and also added some mushrooms. After reading the comments I cooked in the oven for 25 mins and was perfect. Annoyingly I forgot to put the Parmesan in but it still tasted lovely! A good base to add lots of exciting ingredients, I will definitely use this recipe again.

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