Oven-baked risotto

Oven-baked risotto

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(336 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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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.
30th Jul, 2014
So easy to do, works every time and extremely tasty. One of our favourite recipes.
29th Nov, 2013
Fantastic recipe. I added mushrooms when cooking the onions and butter which worked well. I also added some black pepper when stirring in the parmesan. Can definitely recommend this!!
31st Oct, 2013
So tasty! will be a regular in my house! Even picky hubby cleared his plate :) Didn't have white wine, parmesan or tomatoes so used rose wine, Sundried tomatoes and cheddar - gave a really rich flavour which was gorgeous! Its also something I would make for a dinner party! I would say try this recipe at least once! easy peasy - for some reason wont let me rate this but it is defo 5stars!
19th Nov, 2013
made again 16/11/13 for a dinner party for 8.. Everyone commented how nice it was. Added chorizo too and it was lovely! had with garlic bread and we had a table of empty plates! Yum!
26th Oct, 2013
Really easy and super delicious
26th Oct, 2013
Tasty one pot recipe, easy to make!
18th Oct, 2013
I was really impressed with this. I ended up making it for Come Dine With Me style dinner party and it went down a treat. I made it with sweet potato and chorizo and increased the ingredients by half to make it for 6 people and it took about 40 mins in the oven to cook. Will be making this a lot in the future, it is so easy and tastes amazing!
7th Oct, 2013
I cannot believe how delicious this was. From now on, this is how I'm making risotto!
6th Oct, 2013
YUMMY RECIPE!!!! I agree with what most people are saying, I found it did take longer than the suggested 18 minutes (in fan assisted oven) to cook it took me 30 minutes. Also i didn't put cheese in the risotto and still tasted lovely. I also fried the bacon, onions and butter instead of oven cooking them than once they were cooked i put them in a casserole dish with a lid followed the rest of the recipe, tasted lovely.


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