Oven-baked risotto

Oven-baked risotto

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(314 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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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!
24th May, 2013
I use a tin of chopped tomatoes and reduce the stock to 350ml. Really easy and tasty and if I have any leftover cooked chicken I add that too.
9th May, 2013
Brilliant recipe, have cooked it many times and it always comes out perfect. It does, however, take a little longer to cook than stated. Endless variations are possible. I leave out the tomatoes and cheese and add chorizo, chicken and either leeks, peas or artichoke hearts. Delicious!
27th Apr, 2013
Easy to do and very yummy I found it needed 30 mins in the oven and not the 18 shown
20th Apr, 2013
I've reviewed this before but we've had it so many times I wanted to add another! I don't think I've cooked risotto the classic way since discovering this recipe, and everyone loves it. Tried it tonight with unsmoked bacon and prefer the less salty taste of this. Also added half a leek in place of half the onion (more veg!) and only used 250g rice. Easily fed three adults. Oh, and definitely needs 25mins cooking time.
17th Apr, 2013
Oh my goodness, this is the best risotto I have ever tasted and soooo simple to make. I substituted the bacon for chorizo and the cherry tomatoes for baby plum tomatoes and it was divine!!!! The wine definitely adds to the flavour (I tipped in a full glass of dry white).
11th Apr, 2013
Forgot to rate before- definitely 5 stars!!


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