Oven-baked risotto

Oven-baked risotto

  • Rating: 5 out of 5.410 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • 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: per serving
NutrientUnit
kcal517
fat20g
saturates10g
carbs63g
sugars0g
fibre2g
protein22g
salt3.38g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
NEED MORE INSPIRATION?
Visit our storecupboard recipe collection for other ideas when raiding the fridge, freezer and cupboards.

Goes well with

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    Rating: 5 out of 5.410 ratings
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