Oven-baked risotto

Oven-baked risotto

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(379 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 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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7th Nov, 2017
Lovely dish 10/10 - I cooked for 30 mins and it was spot on!
7th Oct, 2017
Tastes just as delicious as the stir until your arm drops off version.
23rd Sep, 2017
Really nice! Might leave the tomatoes out next time as I felt they were too acidic for the rest of the dish, but definitely will still include the wine as this added a lot.
31st Aug, 2017
I love this recipe! It have done it a couple of times and it's really delicious and easy to make. As I don't have an ovenproof pan I just do it like a normal risotto and it works perfectly!
AndyTastes's picture
23rd Nov, 2017
buy an ovenproof pan.
29th May, 2017
How simple, yet so delicious! It has quickly become one of my 'go to' meal options. I do add mushrooms, porcini are nice, and occasionally peas or leek and always a good drop of white wine and in the oven it goes to do its magic. I do let it cook slightly longer than the stated time and so far each result has been delicious.
6th Mar, 2017
Delicious!! So simple but so tasty. Like others have said I cooked for 30minutes and it was just right. I had to use 50/50 arborio and orzo but no- one noticed! Will definitely make this one again.
Shirley Valentine's picture
Shirley Valentine
11th Jan, 2017
Tried to rate my previous comment but wouldn't let me for some reason.
Shirley Valentine's picture
Shirley Valentine
11th Jan, 2017
Didn't really rate this at all! Thought I'd give this method a go rather than the traditional way on the hob, but it came out very thick and stodgy, so much so that I had to keep adding water towards the end of cooking which just ended up in a puddingy result. Taste was ok but wasn't happy with the consistency at all. I like my risotto slightly runnier/creamier - this was niether unfortunately! Much prefer chicken or mushroom risotto. Probably rate this one star, purely for taste.
16th Nov, 2016
I managed to make this wrong, by attempting to halve the recipe and then putting in the full 50g of Parmesan. I only realised when I thought it was too strong and had to check the recipe after (I'm only new to cooking). Even so, it was still delicious (or rather, I can see how it would be delicious if made properly), and my boyfriend thought it was one of the best things he'd ever tasted.


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