Oven-baked risotto

Oven-baked risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(311 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Feb, 2013
This dish is a good standard recipe to adapt with ingredients to hand. Added garlic and mushrooms (didn't have cherry tomatoes but used a chopped plum tomato). Really nice and moist. Next time would add extra mushrooms and would also like to try with chicken. Don't think I'll go back to traditional risotto method after trying this one.
29th Jan, 2013
Never going to make risotto on the hob again! Perfect!!
26th Jan, 2013
Great recipe, perfect for when you don't have the time to do it the traditional way, I would say it is ALMOST as good as the real deal because even though my boyfriend loved it he could still tell the difference between this one and the real one!
20th Jan, 2013
Enjoyed this easy meal. Made it exactly as recipe, but it took 45 minutes in the oven. My 5 year old thought it was delicious. Would make it again, and try it with other ingredients too.
15th Jan, 2013
Brilliant! I used half a tin of chopped tomatoes as I didn't have any cherry toms and grated mature cheddar cheese instead of parmesan. It was delicious and simple...I will definitely be trying this again!
11th Jan, 2013
This is my go to comfort recipe. Love it. And super easy too.
9th Jan, 2013
Made this a few times as instructed however didn't have toms or wine to put in when i made it recently so used a tin of chopped toms instead - worked equally as well if not better for kids
6th Dec, 2012
Everybody loved it, thanks will definitely be making it again.
27th Nov, 2012
Delicious! We savoured every mouthful ! mmmmmm
stephaniepebrocq's picture
26th Nov, 2012
I wanted to make this risotto but I realised I had no lid for my ovenproof dish... so I ended up cooking it in the usual way, and it was still very good!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.