Oven-baked risotto

Oven-baked risotto

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(409 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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28th May, 2020
Easy, tasty, reliable recipe which for these reasons gets five stars!
10th May, 2020
Sooo easy to make and absolutely delicious. I've been using this recipe for ages and it never lets me down. I don't use wine, I never have white wine in. It's fine without it. I don't change a thing - the view times I've tried to mess around with it just out of curiosity it's never been as good. Reheats relatively well in a pan with a little dash of hot water to ensure it doesn't dry out.
27th May, 2019
Really easy weekend supper with very little washing up, tastes great too
25th May, 2019
So quick and easy with great results. Used a “Dutch oven” and was perfectly cooked after 18 minutes. Looks like I’ve found a new favourite. Will definitely make again.
13th Feb, 2019
I have made this recipe lots of times and follow it to the letter. It is cooked perfectly after 18 mins so not sure why so many others say it takes longer. It's my go to comfort food.
Nicola Cannon
3rd Jan, 2019
Absolutely delicious. So full of flavour and nothing is lost through oven cooking. Makes risotto an easy mid-week option. I cook in a non-fan oven and have to double the oven cooking time if not more.
30th Oct, 2018
Much easier than a proper risotto and can still taste as creamy if you add some water to loosen it up when it comes out of the oven (after 30 mins was perfect) and some mascarpone cheese to make it taste as lush as a proper risotto. I did mine with mushrooms instead of tomatoes as others suggest and still tasty.
Gayle Andrews's picture
Gayle Andrews
20th Aug, 2018
Perfect dish for using up store cupboard ingredients. I used some left over prosciutto and dried mixed mushrooms which I soaked and used the liquid to make up enough stock with a chicken stock cube. I left out the tomatoes as didn't quite fancy them in a risotto. The 18 mins cooking time is very optimistic, mine took approx. 25 minis and was perfectly cooked. I was concerned it would dry out cooking it in the oven, much easier and quicker way of cooking risotto will do it again.
1st Jun, 2018
This was great - I thought it would be average but we loved it. Super quick to prep, I thought 18 mins was optimistic so I got it to a simmer before I put it in oven and it was perfectly cooked after 18 mins. The tomatoes were lovely, I would normally avoid tomatoes in risotto as they would get broken down by the stirring but as this is oven baked they stay pretty much in one piece. Like others I added mushrooms. This is on the regular mid-week menu now.
Lesley Hart's picture
Lesley Hart
9th Mar, 2018
It definately didn’t cook in 18 mins


18th Oct, 2019
We followed the recipe, but when it came out of the oven, the rice was barely cooked and there was a lot of liquids still left. Should the rice be pre-cooked before adding to the mixture?
goodfoodteam's picture
21st Oct, 2019
We're sorry to hear your risotto was not cooked. The rice does not need to be pre-cooked and as long as the stock hot (just boiled) and the oven is up to temperature it should be sufficient to cook the rice. We hope this helps get to the bottom of why yours was uncooked.
18th Aug, 2016
I note the advice for increasing the recipe to feed 8 but how about reducing it to feed 2? Again, would you simply halve the ingredients? Would the cooking time be affected - comments on the site indicate that it takes longer to cook than 18 minutes (when cooking for 4)?
8th Sep, 2016
You would just halve the ingredients. That's how most recipes are reduced to feed fewer people. I'd probably leave it as a whole onion though - half an onion is just awkward imo. I can't comment on the cooking time though as I'm in the middle of mine right now.
goodfoodteam's picture
26th Aug, 2016
Thank you for your query. Yes, halving the ingredients would definitely work. You'll need a small enough dish so the rice can be sufficiently covered with stock. We haven't tested for exact cooking times using a smaller quantity but don't recommend reducing the cooking time by much as the risotto rice needs sufficient time to cook. Try checking after 16 minutes and then again at 18 if it isn't ready. Let us know how you get on!
24th Mar, 2016
If I wanted to make this for 8 people would it just be as simple as doubling the amounts of all of the ingedients?
goodfoodteam's picture
20th May, 2016
Yes this can be doubled although it will effect the cooking time so the best thing is to still cook the risotto in the oven in two batches of four portions.
27th Sep, 2015
Can you freeze this recipe? Would love to make a batch for work lunch - thank you!
30th Oct, 2018
Add some water and mascarpone cheese at the end to make it taste as lush as a proper risotto.
30th Jul, 2016
Really nice easy way of making risotto. Changed the cherry tomatoes to peas which was yummy. I also had veggie bacon in mine and the other half had normal bacon, mine tasted really nice and he said his did too :) Will definitely have this again!
30th May, 2016
Very yummy. Done this receipt a few times adding chicken in as well. Going to try using beef and beef stock!
22nd Jan, 2015
Definitely needs more than the 18 minutes in the recipe. Mine took about 40 minutes. I'd say check after 30 minutes and work it out from there.
13th Jun, 2019
I gave mine 20 and the rice was nowhere near cooked.
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