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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kazzo123
6th Dec, 2012
Everybody loved it, thanks will definitely be making it again.
antheab107
27th Nov, 2012
5.05
Delicious! We savoured every mouthful ! mmmmmm
stephaniepebrocq's picture
stephaniepebrocq
26th Nov, 2012
5.05
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!
annturner28
20th Nov, 2012
5.05
Have made this lots as it is so easy! The family love it.
sasacemesova
12th Nov, 2012
5.05
amazing!
smelvilles
7th Nov, 2012
5.05
EASY!!! and tasty! I added some broccoli to up the veg count!
choccychic
6th Nov, 2012
5.05
Really easy and the result was delicious - rice was cooked to perfection! Added chicken to the recipe. Will def make again.
dizzystar
4th Nov, 2012
4.05
I make this regularly and love it, we use sun dried tomato instead of cherry tomatoes. Lovely recipe for winter.
sambian
28th Oct, 2012
3.05
It was nice, but a little dry however I think i may have slightly over cooked it, Its not really for us, But you dont know unless you try.
vicniceccles
26th Oct, 2012
5.05
My children love this risotto and it really is easy - It would not serve 4 hungry adults but is perfect for a quick after school tea. I would add that it has never cooked in 18 minutes and I usually take it out of the oven after 18 mins and give it a stir and pop back in for another 10 but everyone's ovens are different!

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