Oven-baked risotto

Oven-baked risotto

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(405 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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28th Apr, 2009
Lovely recipe - I added 6 Kaffir Lime Leaves - dried - and it gave the risotto a tangy Thai-style flavour. Will definitely do it again.
25th Apr, 2009
I'm making this tonight for me and my boyfriend as we both love it and this is about the fifth time we've had it!
23rd Apr, 2009
I love this recipe. I follow the recipe exactly and think it is just as succesasful as the many stove top risottos I've tried. We are a family of two greedy adults a 17 year old giant and a 15 year old picky girl and we all love it but I would double up the quantities if not having with garlic bread or as a side. That does leave enough for me to take to wor the next day for lunch though. Delicious!!!
20th Apr, 2009
Simply delicious! So easy and tasty. Can't wait to make again.
30th Mar, 2009
Everyone is right - very tasty! And easy with little effort. Will definiately make again.
15th Mar, 2009
We found this very tasty, will definately be making it again.
17th Feb, 2009
Delicious, but as above, would not feed 4 hungry adults.
7th Feb, 2009
This is now one our favourite dinners, so easy to make. I definitley think it only serves 2 hungry adults, three as a light meal or an accompaniment. I have also made a chicken version with leeks and mushrooms and then i added frozen peas for the last 5 mins of cooking. I too have found that it takes more like 25 - 30 mins in the oven.
4th Feb, 2009
5* this is a quick mid-week meal, really easy to make and most of all it's very tasty.
22nd Jan, 2009
Dead easy and tasty, used half amount of Bacon and 1 Chicken breast. Had no Cherry tomatoes so used frozen peas.


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