Oven-baked risotto

Oven-baked risotto

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(308 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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traceyrennie
24th May, 2013
5.05
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.
jocollins1967
9th May, 2013
5.05
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!
jonhale38
27th Apr, 2013
5.05
Easy to do and very yummy I found it needed 30 mins in the oven and not the 18 shown
jose81
20th Apr, 2013
5.05
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.
carab
17th Apr, 2013
5.05
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).
sarahmartyn
11th Apr, 2013
5.05
Forgot to rate before- definitely 5 stars!!
sarahmartyn
11th Apr, 2013
5.05
Didn't have white wine so added a splash of white wine vinegar instead. Also cooked it for a little longer than the recipe states. End dish was really tasty. Make sure you give it a really good stir when it comes out of the oven to break up the tomatoes and enrich the sauce. Went down a treat as a buffet dish for the family on Good Friday-everyone loved it and my brother (who doesn't really cook) even asked me for the recipe!
traceyrennie
11th Apr, 2013
5.05
Really easy and tasty. I served 5 with this and also served it with sliced chicken breasts. I have also added sliced cooked sausages after cooking which went down very well.
laonie
5th Apr, 2013
5.05
My son doesn't like tomato so I made this using applewood smoked bacon, mushrooms, spring onions and asparagus. I didn't have any decent parmesan in the house so I used aged smoked cheddar instead. Yum! The entire batch only made enough for me and one perpetually 'starving' 14yo.
ruthdavis560
31st Mar, 2013
Did this just now and was in a hurry, it was easy and done to perfection in the 18 minutes which allowed me time to get ready to go out, perfect!

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