Oven-baked risotto

Oven-baked risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(379 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
peejay13
23rd Apr, 2009
5.05
I love this recipe. I follow the recipe exactly and think it is just as succesasful as the many stove top risottos I've tried. We are a family of two greedy adults a 17 year old giant and a 15 year old picky girl and we all love it but I would double up the quantities if not having with garlic bread or as a side. That does leave enough for me to take to wor the next day for lunch though. Delicious!!!
thommich
20th Apr, 2009
5.05
Simply delicious! So easy and tasty. Can't wait to make again.
hermionesheldon
30th Mar, 2009
5.05
Everyone is right - very tasty! And easy with little effort. Will definiately make again.
wondermum
15th Mar, 2009
4.05
We found this very tasty, will definately be making it again.
roebird1
17th Feb, 2009
4.05
Delicious, but as above, would not feed 4 hungry adults.
loopy08
7th Feb, 2009
5.05
This is now one our favourite dinners, so easy to make. I definitley think it only serves 2 hungry adults, three as a light meal or an accompaniment. I have also made a chicken version with leeks and mushrooms and then i added frozen peas for the last 5 mins of cooking. I too have found that it takes more like 25 - 30 mins in the oven.
tanyac032002
4th Feb, 2009
5.05
5* this is a quick mid-week meal, really easy to make and most of all it's very tasty.
djjackson
22nd Jan, 2009
5.05
Dead easy and tasty, used half amount of Bacon and 1 Chicken breast. Had no Cherry tomatoes so used frozen peas.
mariadawson
15th Jan, 2009
5.05
Really easy to make, tasted great and was realy filling. Will definatly be making it again.
lyndsey_allison0506
14th Jan, 2009
5.05
oh wow!! this has to be the best risotto i have ever tasted. I just wish i had had this recipe sooner - the number of times i have slaved away stirring stock into the rice!! this is so simple to make and the result is just delicious.

Pages

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.
Want to receive regular food and recipe web notifications from us?