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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17th Aug, 2016
Easy recipe and tastes so good! I used chorizo instead of bacon and I also added a red pepper. A great one pot meal.
27th May, 2016
Loved this! Never made w risotto before but this was really tasty. I'll definitely make this again. I added a leek but that's the only addition i made
26th Apr, 2016
Such an easy recipe! Highly recommend adding the white wine for flavour and I altered the recipe using leek instead of onion, added mushrooms a clove of garlic and took out the cherry tomatoes. But the way it's cooked makes it so much quicker and easier.
14th Feb, 2016
Nice recipe if you can't be bothered with all the stirring with the usual method. However, 18 minutes is nowhere near long enough for the rice to absorb the stock and wine, it looked like soup rather than risotto! I found just under 40 minutes worked fine and you pretty much put anything you like in. Would definitely make again.
16th Jan, 2016
Fantastic recipe, which can be adapted to many different 'fillings'. Never again will I slave over a stove to make risotto. I used 200ml wine and same amount of stock suggested, it took 30mins to perfection.
4th Jan, 2016
Fantastic and so easy! Highly recommend!!
Rachel Claire Davies
11th Dec, 2015
Just cooked this for my boyfriend and my Dad. It went down really well. I threw all sorts in, mushrooms, yellow pepper, chicken and it tasted lovely. Used 800ml of chicken stock and probably a bit more than half a glass of wine.. it also needed to be cooked for 30 minutes. Once you have everything in the pan, it's a simple case of putting in the oven, sitting back with a glass of prosecco and waiting for the magic to happen. Served with warm baguettes and more prosecco. What more could I ask for on a cold winter's night?
29th Nov, 2015
Love this recipe, very easy mid week pleaser. Agree with other posts it takes more like 25 minutes. I like to stir in a small bag of Spinach at the end, it just wilts in the heat of the risotto and helps towards the 5-a day quota!
23rd Oct, 2015
Delicious! Make this all the time and add a couple of leeks instead of onion
12th Oct, 2015
Made this quickly for lunch to try it out. Didnt have all the exact ingredients but it still worked. No bacon but added chooped mushrooms with the onion. No white wine so used Rose. No cherry tomotoes but used chopped salad tomatoes and some sundried tomatoes I had left in the fridge. It took a little longer in the oven but not too much. I think it turned out well and super easy. Definitely a basic receipe that you can swap and change depending on what you have in and what you fancy.


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