Oven-baked risotto

Oven-baked risotto

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(314 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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14th May, 2015
Love this risotto! I substituted the bacon for chorizo and added chicken and prawns and peas just before the end. Such an easy version of a risotto and so tasty!
12th Apr, 2015
I've made this a couple of times now and it's brilliant! You do need quite a lot of stock or the rice is a bit hard, but even so it still tastes great.
14th Mar, 2015
I can see why this has so many comments. It has to be the easiest risotto ever and really good taste.As suggested by others i used some porcini mushrooms and vermouth instead of wine. Very tasty, will be made again. Mine took the alloted time so no issues there, five stars.
27th Feb, 2015
Easy risotto recipe. Didn't have wine but still tasted good. Makes a good healthy amount. Very versatile. I added celery and courgette. Took a bit longer in the oven, around 30mins.
Joesyjo's picture
8th Feb, 2015
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!
19th Jan, 2015
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.
23rd Dec, 2014
lovely recipe I changed white wine for rose wine and worked just the same.
17th Oct, 2014
loved it, it was very nice
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)
29th May, 2014
Oops that should have been 4 stars


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