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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7th Nov, 2008
Wonderfully easy, but like everyone says needs longer in the oven, but that's OK, gives you a chance to go off and have a hot bath whilst it cooks all by itself! Very popular with all four family members - a rare thing indeed!
7th Nov, 2008
I added some green beans once and peas the next time, both worked well. The first time we had it as an accompaniment to chops, but everybody (including my 15 year old meataholic son!) agreed that it was good enough to be a meal in itself.
4th Nov, 2008
Very nice although I thought it lacked that special creamy taste and texture of pan done risotto. I used pancetta instead of bacon pieces and it worked great. I did find lots of liquid left at the end and had to drain but otherwise a great side dish.
29th Oct, 2008
I LOVE this recipe!!
21st Oct, 2008
We love this, my 2.5 year old loves it too. We always add lots of extra tomatoes and the peas mentioned by someone else - a real weekday wonder.
16th Oct, 2008
Delicious, dont think I will be making traditional risotto stove top risotto any time soon. Changed the cherry tomatoes for mushrooms and stirred in some butter with the cheese at the end. Some of the other comments say just enough for two adults, I disagree, loads for me and my husband with seconds and two servings left over!
1st Oct, 2008
This is a fabulous recipe. Really simple, but still really tasty. My whole family love it.
27th Sep, 2008
Was so looking forward to doing this recipe but panicked when it said, 'tight fitting lid' i only had a pirex dish and a loosely fitting lid, didn't even belong to that i don't think! (i've since bought a top le cruset' casserole pot so i can do it pro stylie! It's fab, went down a treat! So fab, really lovely! I added extra parmesan, just coz i'm greedy, there really was no mneed, it was really lovely and cheesy with the amounts stated but wasn't ruined!! Give it a go! :)
11th Sep, 2008
Really easy to make and just as good taste as Risotto the traditional way. We used Chicken and Veg stock rather than bacon to keep the calories down and it tasted great. Definitely make again and experiment with other ingredients
15th Aug, 2008
Very yummy, like a few others though I've found it takes about 25 mins rather than 18, but still quick and easy.


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