Oven-baked risotto

Oven-baked risotto

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(320 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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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.
5th Oct, 2013
Really nice recipe, easy to make and turned out really well. Used Chorizo instead of bacon, and added mushrooms and roast squash. Timing not far off if you like firm rice, had to add a little extra water, final cooking time about 30min - will defiantly make again
12th Sep, 2013
Lovely recipe and so simple to make. A favourite with everyone in our house.
8th Sep, 2013
So easy and delicious - I loved this recipe.
2nd Sep, 2013
This is a great recipe, so quick and simple! I was cooking for a few vegetarian friends, so omitted the bacon and swapped chicken stock for vegetable stock. I also added some butternut squash, red peppers, garlic and some peas! Went down very well with friends and family, will definitely be using this recipe again! (It did take 25 minutes in my fan assisted oven, not 18)


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