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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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 Feb, 2008
I cook this recipe time and time again and the kids will often request it. The taste is so creamy and full of flavour even the 3 year old loves it. I use applewood smoked streaky bacon and serve it with pitta bread. I occasionally add other ingredients but prefer the original recipe. I cook half as much again as there are 5 of us and there are never any leftovers. A great store cupboard meal that is so easy to make - a real family favourite.
21st Feb, 2008
i cooked this in wok type frying pan on top of cooker ,tasted great no problem at all .
3rd Feb, 2008
A friend cooked this for me on New Years Eve and she also added peas. She served it with seared tuna and it was delicious! Glad I've found the recipe.
1st Feb, 2008
This was fab, so quick and easy. I found it took 25 mins instead of 18, I used chicken instead of bacon and put peas, corn and asparagus instead of tomatoes, no standing over the hob and it was was a perfect risotto ! just stirred in some butter and parmesan after removing from the oven. Brill
23rd Jan, 2008
This recipe is ACE. Really simple and really tasty. Made it with chicken instead. Only problem we had is that we made it with wholemeal rice (not risotto) and after 25 mins at 180 it didn't look like anything had happened. Cranked up the oven to full blast - around 230 - and left for another 20 -25 mins and it was ready! Served it with peas and asparagus as it was lacking in fruit/veg portions! Really really yummy will definitely be making again.
spectrumnicolac's picture
31st Dec, 2007
Used left over gammon ham and was delicious! Very easy to make.
28th Dec, 2007
Easy to make, and delicious!
5th Dec, 2007
Superb, dead easy and gorgeous. Great with black pepper and the rest of the white wine!
26th Nov, 2007
Very easy to follow especially if you are short for time, You dont have to stand over the pan constantly stirring and making sure it doesnt stick to the bottom of the pan. I also use this base receipe and add corgettes, ham pieces & even sweetcorn for a different flavour.
6th Nov, 2007
Sooooo easy to do just what you need when you are pushed for time. Says it served four but it just managed my husband , my self and our youngest child (14 mths old)!! Too tasty by far!!!


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