Oven-baked risotto

Oven-baked risotto

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(308 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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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)
22nd Jul, 2013
I love this recipe! For those struggling with the time in the oven, I usually do this on the gas hob with a tight fitting lid and it seems to be done in about 15 - 18 minutes. I love reading all the variations on here and often use them myself! Thanks everyone and enjoy!
Alex Stratford's picture
Alex Stratford
3rd Jul, 2013
Great recipe, don't need to stand over a stove for 45mins! I added olives which worked really well, definitely needs 30mins cooking time.
29th Jun, 2013
Absolutely gorgeous! This is so easy to make and it even had my fussy brother asking for seconds. I also added some porcini mushrooms and substituted some of the chicken stock with the mushroom stock (I used dried porcini mushrooms which were soaked in water and this makes the mushroom stock).
11th Jun, 2013
This risotto is delicious and so easy. I only had 125g bacon and I added 100g chopped marinated artichoke hearts, but other than these small changes, I followed the recipe. I found it needed another 10 minutes in the oven. I will be making this again!
6th Jun, 2013
Works perfectly every time. A regular in our house.
1st Jun, 2013
Very easy and tastes lovely. There wasn't a huge amount of food there. Next time I'll definitely make it with extra veg on the side.
28th May, 2013
I personally liked this recipe but my son wouldn't even touch it. I'll just have to add risotto to the long list of foods this fussy little 4yr old won't eat!


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