Oven-baked risotto

Oven-baked risotto

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(378 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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lesley1142
4th Nov, 2008
4.05
Very nice although I thought it lacked that special creamy taste and texture of pan done risotto. I used pancetta instead of bacon pieces and it worked great. I did find lots of liquid left at the end and had to drain but otherwise a great side dish.
jaffapie
29th Oct, 2008
5.05
I LOVE this recipe!!
elliott1920
21st Oct, 2008
We love this, my 2.5 year old loves it too. We always add lots of extra tomatoes and the peas mentioned by someone else - a real weekday wonder.
alexandraswift
16th Oct, 2008
5.05
Delicious, dont think I will be making traditional risotto stove top risotto any time soon. Changed the cherry tomatoes for mushrooms and stirred in some butter with the cheese at the end. Some of the other comments say just enough for two adults, I disagree, loads for me and my husband with seconds and two servings left over!
debcas
1st Oct, 2008
5.05
This is a fabulous recipe. Really simple, but still really tasty. My whole family love it.
jayzee
27th Sep, 2008
5.05
Was so looking forward to doing this recipe but panicked when it said, 'tight fitting lid' i only had a pirex dish and a loosely fitting lid, didn't even belong to that i don't think! (i've since bought a top le cruset' casserole pot so i can do it pro stylie! It's fab, went down a treat! So fab, really lovely! I added extra parmesan, just coz i'm greedy, there really was no mneed, it was really lovely and cheesy with the amounts stated but wasn't ruined!! Give it a go! :)
pmr747
11th Sep, 2008
5.05
Really easy to make and just as good taste as Risotto the traditional way. We used Chicken and Veg stock rather than bacon to keep the calories down and it tasted great. Definitely make again and experiment with other ingredients
crazyhazy
15th Aug, 2008
5.05
Very yummy, like a few others though I've found it takes about 25 mins rather than 18, but still quick and easy.
lucycordell
5th Aug, 2008
Absolutely loved this!! Served it with asparagus and it was so good!!
charlie2580
3rd Aug, 2008
FANTASTIC!

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