Oven-baked risotto

Oven-baked risotto

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(320 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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4th Nov, 2012
I make this regularly and love it, we use sun dried tomato instead of cherry tomatoes. Lovely recipe for winter.
28th Oct, 2012
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.
26th Oct, 2012
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!
22nd Oct, 2012
Nice easy meal meal that tastes great and filling would do again
16th Oct, 2012
Sorry forgot to rate
16th Oct, 2012
Have made this several times always add 100ml white wine soo tastey. I have given leftovers to several work colleagues and they always ask for future leftovers. Definite winner
16th Oct, 2012
Gorgeous! Risotto is one of my favourite things & wish I had found this recipe ages ago! I made mine with butternut squash which I roasted at Gas 6 while I prepared all other ingredients. I also added chopped chorizo and garlic, fried until golden. Like many others I cooked it for about 25 minutes. Will definitely be using the basic recipe and adding any leftovers in fridge! Makes 4 small portions or 3 large :-)
16th Oct, 2012
I feel like I'm giving everything good reviews at the moment but this was truly another fantastic recipe. I halved the recipe as i was making for 2 and it worked perfectly. I didn't have any parmesan so used emmental instead. Served with crustry bread and topped with a few fresh basil leaves and some black pepper. Delish! Looking forward to making this again.
16th Oct, 2012
I was sceptical about oven baked risotto (my husband makes an amazing one that takes about an hour!!) but this was amazing! He loved it too and I don't think we'll be going back to the stove version again. Delish and quick
13th Oct, 2012
Yum! Did not plan to make this so used chorizo. Added celery and garlic and that was all. Loved it completely for Sat night in. Will make same again for sure. Did take approx 30 mins but worth it and watched Strictly in between.


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