Oven-baked risotto

Oven-baked risotto

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(314 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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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!
fegregory
19th Mar, 2013
5.05
This was lovely and the portion size was just right for a family of 4 with two under 5s. The only comment I would make is that the timing seemed to be way out. I checked it after 30 mins and it was nowhere near done. It took an hour.
jose81
9th Mar, 2013
5.05
Just made this for the second time and LOVE it! Added a chopped leek and doubled the butter with the onion stage. Took 25mins in fan oven and was perfect with a green salad. Made two massive adult portions and a pretty big toddler portion. No leftovers!
dottiedoodah
5th Mar, 2013
5.05
I didn't have any bacon or cherry tomatoes so I used 3/4 tin of chopped tomatoes and chorizo slices chopped up - even though I cobble together the ingredients from the very back of my cupboard and the bottom of my fridge it still seemed to work out ok and was easy peasy. I served it up with trepidation as the kids sniffed at it suspciously, then took tentative mouse size nibbles - then a bigger bit, and a bit more - polished off the whole plate! A winning combo - easy, quick fairly healthy and the kids loved it!
marinaveiga87
25th Feb, 2013
We love a one-pot wonder and this leave-it-alone risotto is perfect.
nicolaboo
23rd Feb, 2013
This was the nicest risotto I've ever had - but the serves 4 served 2!
kitchenqueen3
23rd Feb, 2013
5.05
This is the first risotto I have made. It was so easy. All my family liked it, even my fussy youngest. Used mushrooms & peas instead of tomatoes. Will definately make again

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